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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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6/28/2009

Blueberry Ice Cream

Makes 1 3/4 quart

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half and half


In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

Strain mixture and discard seeds and skins.

Stir in half and half.

Cover and refrigerate overnight.

Fill ice cream freezer two thirds full and freeze according to the manufacture's directions.

Refrigerate remaining mixture until ready to freeze.

Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

The base tasted very sweet. I think if when I make it again, I will cut some of the sugar.

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