- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 15 Times
Can be made ahead of time.
It is wise to incorporate blueberries often in the diet, as they burst with healthful goodness from the natural antioxidant anthocyanin. Luckily, they’re also delicious! This is a popular flavor at the Glacier Café in Glacier National Park in Montana. The ice cream also works beautifully with huckleberries.
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 puree in a blender or food processor.
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 puree, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
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 chum until blended in, about 1 minute more.
Transfer to a container, cover, and freeze until firm, about 2 hours.
Nutritional information is based on 8 servings.