Blueberry Ice Cream

Every holiday calls for a special taste treat as my husband used to say. Over Labor Day Week-end it was this! Only 5 ingredients and a Cuisinart were the essentials. Just so easy compared to the ol’ days!

Try this Blackberry Sorbet too!

Recipe

1/2 Cups frozen blueberries
1 1/4 Cups water
1/2 Cup sugar
1/2 Cup heavy cream (38% to 48% fat)
2 Tablespoons lemon juice

Blenderize the slightly defrosted blueberries.

Push the thick juice through a sieve resting over a large bowl with the back of a spoon … catching the seeds and some thickened pulp. It’s the juice in the bowl that is to be saved for the recipe. Make sure the sieve mesh is small enough to catch the seeds. Refrigerate the juice.

In a small saucepan add the water and sugar and bring to a low simmer while stirring to dissolve sugar. Simmer for 1-2 minutes. Remove from heat and add the blueberry juice and lemon juice. Refrigerate the mixture until very cold, about 3-4 hours. You can rush the process by placing the mixture into the freezer. However, do not freeze.

If using a Cuisinart Ice Cream Maker make sure the bowl has been frozen solid before beginning the churning process. Your freezer temperature will determine the time it needs to become frozen. I allow 3-6 hours for this process.

After the blueberry mixture is thoroughly chilled add the heavy cream and stir. Pour the mixture into your freezing bowl and begin the churning process. The results will resemble soft serve ice cream when complete. Remove the ice cream to a cold freezer container and place into the freezer until frozen to your desired texture.