Blueberry Ice Cream

Makes 3 pints

Total Cooking Time: 4+ hours

Active Cooking Time: 1 hour


4 cups fresh blueberries

2 cups sugar

2 tablespoons water

4 cups half-and-half cream

In a large saucepan, combine the blueberries, sugar and water. Bring to a boil, then reduce the heat and simmer uncovered. When the blueberries have softened into a paste with the sugar, remove from the stove.

Place the blueberries in a wire strainer over a large bowl and press through with a wooden spoon.

Pour the half-and-half into the bowl through the strainer to help get even more of the blueberry paste to go through.

Cover bowl with a plate and leave in fridge for 1-2 hours, or even overnight.

Set up ice cream mixer.

Pour mixture into mixing bowl and operate according to the manufacturer’s instructions.

On ours, the ice cream is fully mixed when two “hills” can be seen forming on top.

Pour the mixture into freezer-safe containers. This goes faster as a two-person job, as one person can hold the mixing bowl with oven mitts (for the cold) while the other pours it into the containers.

Remember to only use wooden spoons or spatulas so that the metal inside of the mixing bowl does not get damaged.

Old plastic containers from store-bought ice cream work well, just put a label over them so you don’t get confused about the flavor.

Freeze the ice cream for at least 1 hour before enjoying.