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
Note
The ice cream also works beautifully with huckleberries.
Blueberry Ice Cream Recipe
Ingredients
- 2 cups fresh blueberries
- 2 tablespoons water
- 2 teaspoons grated lemon zest
- 2/3 cup sugar
- 1 1/2 cups half-and-half or milk
- 1 cup heavy (whipping) cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons honey liqueur or framboise (optional)
Directions
- 1. Rinse the berries and pick out any bad ones. Place in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and purée in a blender or food processor.
- 2. In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils. In a small saucepan, heat the half-and-half with the remaining sugar, stirring until dissolved; 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 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 in, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.
Blueberry Ice Cream Recipe © 2007 Lou Seibert Pappas. Photo © 2007 Victoria Pearson. All rights reserved.
[Sofia Reino] 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.