Blueberry Ice Cream

Blueberry Ice Cream


— 1 ½ cups fresh blueberries
— 1 cup whole milk
— 1 cup heavy cream
— ½ cup granulated sugar
— Pinch of salt
— 1 tsp vanilla extract


1. Wash the blueberries and cook them in a small saucepan over medium heat until they burst and soften, about 8-10 minutes.

2. Remove from heat and blend with an immersion blender until smooth. Let cool to room temperature.

3. In a medium saucepan, combine the milk, cream, sugar, salt, and vanilla extract. Heat until the sugar dissolves and the mixture is hot but not boiling.

4. Remove from heat and let cool to room temperature.

5. Whisk in the blueberry puree. Cover and chill in the refrigerator for at least 1 hour or overnight.

6. Churn using an ice cream maker according to the manufacturer’s instructions until thick and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours, or until firm.

7. Scoop and serve!

Dr. Sarah Smith

Dr. Sarah Smith

Dr. Sarah Smith is a blueberry expert and author of She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.
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