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RECIPE: BLUEBERRY ICE CREAM
Prep time is 45 minutes, and chill time is 4 hours plus churning and freezing. You can substitute frozen blueberries.
Ingredients For 10 Half-Cup Servings
2-1/2 cups fresh blueberries (about 12 ounces)
2/3 cup sugar
1 tablespoon lemon juice
Optional: 1-1/4 teaspoons ground ginger
1 cup whipping cream
1 cup whole milk (5%) plain Greek yogurt
1/2 teaspoon vanilla extract
Preparation
1. COMBINE the blueberries, sugar, lemon juice, and ginger in a small saucepan. Cook over medium-high heat until boiling, stirring constantly.
2. REDUCE the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool for 20 minutes.
3. POUR the blueberry mixture into a blender. Cover and blend until nearly smooth.
4. WHISK together in a bowl the blueberry mixture, cream, yogurt, and vanilla. Pour into a bowl or food storage container. Before churning, cover and refrigerate for 4 to 24 hours or until very cold.
5. STIR the blueberry mixture. Pour it into a 1-1/2-quart ice cream freezer. Freeze according to the manufacturer’s directions.
6. STORE the freshly churned ice cream in a container in the freezer for at least 4 hours to harden the ice cream to a firm, scoopable consistency. You can also enjoy it in its “soft serve” form right out of the churn.