It’s wise to incorporate blueberries often in the diet, as they burst with healthful goodness from the natural antioxidant anthocyanin. Luckily, they’re also delicious. And what better way to take care of yourself and indulge a bit than with a scoop or two of this flavor that’s popular at the Glacier Café in Glacier National Park in Montana.–Lou Seibert Pappas
LC Have Huckleberries? Note
According to author Lou Seibert Pappas, this ice cream recipe also works beautifully with huckleberries.
Blueberry Ice Cream Recipe
- Quick Glance
- 20 M
- 3 H, 30 M
- Makes about 1 quart
- 2 cups fresh blueberries
- 2 tablespoons water
- 2 teaspoons grated lemon zest
- 2/3 cup granulated sugar
- 1 1/2 cups half-and-half or milk
- 1 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons honey liqueur or framboise (optional)
- 1. Rinse the berries and pick out any squished or moldy ones. Place the blueberries in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and then purée in a blender or food processor.
- 2. In a small bowl, mash the zest with 1 teaspoon sugar to release the essential oils in the zest. In a small saucepan over medium-low heat, warm the half-and-half with the remaining sugar, stirring until dissolved. Remove from the heat and let cool to room temperature. Stir in the blueberry purée, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
- 3. Freeze the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.
Hungry for more? Chow down on these:
Testers ChoiceTesters Choice
Apr 27, 2007
If you’re looking for a basic ice-cream recipe to start with and you love berries, try this one. It’s impossible to mess up, can be made in a matter of minutes, and results in a nice, creamy, rich, and flavorful ice cream that’s perfect in terms of sweetness. Oh, and the slight citrus taste was fantastic and refreshing. I’ve already made four batches of it, and a couple of those times I substituted raspberries for blueberries and that worked amazingly well, too. People have been loving this ice cream. It didn’t quite make the 1 quart that the recipe promised, but it was pretty close to it.
Blueberry Ice Cream Recipe © 2007 Lou Seibert Pappas. Photo © 2007 Victoria Pearson. All rights reserved.