Instructions
1️⃣ Cook the Blueberries
- In a small saucepan, combine the 2 cups of blueberries, 1/4 cup of sugar, and 1 teaspoon of lemon juice (if using). The lemon juice adds a subtle brightness that complements the blueberries beautifully, enhancing the overall flavor of the ice cream.
- Cook the mixture over medium heat, stirring occasionally, for about 8-10 minutes. The blueberries will burst, releasing their juices and thickening into a sauce. The sugar will dissolve, creating a syrup-like consistency.
- Once the mixture has thickened, remove the saucepan from heat and let it cool. You can either blend the mixture until smooth for a creamy texture or leave it slightly chunky for more texture in the ice cream.
- Chill the blueberry mixture in the refrigerator for at least 2 hours to cool completely before adding it to the ice cream base.
2️⃣ Prepare the Ice Cream Base
- In a large mixing bowl, whisk together the remaining 1/2 cup of granulated sugar, 1 cup of whole milk, and a pinch of salt. The salt enhances the sweetness of the ice cream and balances the flavors.
- Once the sugar has dissolved into the milk, stir in 2 cups of heavy cream and 1 teaspoon of pure vanilla extract. The heavy cream gives the ice cream its rich and smooth texture, while the vanilla adds a comforting aroma and flavor.
3️⃣ Combine the Blueberry Mixture with the Ice Cream Base
- Once the blueberry mixture has cooled, add it to the milk and cream base. Stir until the two mixtures are fully combined. The blueberry sauce will infuse the ice cream base with its deep, fruity flavor, giving the ice cream its beautiful purple color and delicious taste.
- Cover the mixture and refrigerate it for at least 2–4 hours, or overnight if you want the flavors to meld together even more. Chilling the mixture thoroughly will ensure the ice cream churns to the right consistency.
4️⃣ Churn the Ice Cream
- If you’re using an ice cream maker, pour the chilled mixture into your machine and churn according to the manufacturer’s instructions. Typically, this takes about 20-25 minutes. The ice cream will thicken and become creamy as it churns, reaching the perfect consistency.
- If you’re making the ice cream without a machine, pour the mixture into a freezer-safe container. Freeze it, stirring vigorously with a fork or whisk every 30 minutes for about 3 hours. This helps break up ice crystals, resulting in a smoother texture. Once the ice cream has set, let it freeze fully for about 4 hours or overnight.
📝 Tips:
- If you’d like a richer, custard-style ice cream, add 1–2 egg yolks to the base mixture. Simply whisk the egg yolks with the milk and sugar, then heat the mixture gently to create a custard base before adding the cream and vanilla.
- For an extra fun texture, mix in crushed graham crackers or white chocolate chips before freezing. These add a bit of crunch and flavor contrast to the creamy ice cream.
- If you want a beautiful swirl effect, reserve some of the blueberry sauce and gently swirl it into the ice cream just before the final freeze.
✨ Serve & Enjoy!
- Serve your homemade blueberry ice cream in bowls or cones. Garnish with fresh berries or a drizzle of blueberry sauce for extra flair!
- This ice cream is perfect for any occasion, whether it’s a hot summer day or a sweet treat to brighten up a special dinner.
This Homemade Blueberry Ice Cream is the perfect combination of creamy, fruity, and sweet. With the rich flavor of blueberries, the smoothness of heavy cream, and the indulgent touch of vanilla, this homemade ice cream will become a favorite in your dessert repertoire. Enjoy the joy of making your own ice cream with fresh, simple ingredients!
