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.
- 2 cups (about 12 ounces) fresh blueberries
- 2 tablespoons water
- 2 teaspoons grated lemon zest
- 2/3 cup sugar, divided
- 1½, cups half-and-half or milk
- 1 cup heavy or whipping cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons honey liqueur or framboise (optional)
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.