Homemade Blueberry Ice Cream
Cool off with the irresistible creaminess of Homemade Blueberry Ice Cream, a summertime favorite bursting with the natural sweetness of fresh blueberries. This recipe combines juicy blueberries with a hint of zesty lemon, transforming them into a luscious puree that perfectly balances the rich custard base made from heavy cream, whole milk, vanilla extract, and silky egg yolks. With a prep and cook time of just 45 minutes, this ice cream is churned to perfection, offering a smooth and velvety texture that rivals any store-bought variety. Whether served in cones or scooped into bowls, this decadent homemade treat is ideal for blueberry lovers and anyone craving a refreshing dessert. Indulge in the joy of creating your own premium frozen masterpiece—perfect for summertime gatherings or a cozy night in.
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Recipe Information
Ingredients
- 2 cups fresh blueberries
- 0.75 cup granulated sugar
- 2 tablespoons lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 4 egg yolks
Instructions
Rinse the blueberries under cold water and drain them thoroughly.
In a medium saucepan over medium heat, combine the blueberries, 1/4 cup of the sugar, and lemon juice. Cook while occasionally stirring, for about 10 minutes until the blueberries release their juices and start to break down.
Remove from heat and let it cool for a few minutes. Then, blend the mixture using an immersion blender or a regular blender until smooth. Set aside to cool completely.
In a separate medium saucepan, combine the heavy cream, milk, and vanilla extract. Heat the mixture over medium heat until it is hot and starting to steam but not boiling.
In a mixing bowl, whisk together the remaining 1/2 cup of sugar, salt, and egg yolks until the mixture is pale and thick.
Gradually pour a small amount of the hot cream mixture into the egg yolks while constantly whisking to temper the eggs. Slowly add the rest of the cream mixture while continuously whisking.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil.
Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and cool completely in the refrigerator.
Once chilled, combine the blueberry puree with the custard and stir until well mixed.
Churn the mixture in an ice cream maker according to the manufacturer's instructions, typically around 20-25 minutes or until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours or until firm.
Serve scooped into bowls or cones and enjoy your homemade blueberry ice cream!
Nutrition Facts
Calories |
2727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 193.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 412 mg | 32% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
