Blueberry Ice Cream
Updated February 23, 2016 
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.
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationhealthy
Equipmentblender, ice cream maker
Moodblue
Taste and Texturecreamy, fruity, sweet
Type of Dishice cream
Ingredients
- 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)
Instructions
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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.
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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.
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Stir in the blueberry puree, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
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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.
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Transfer to a container, cover, and freeze until firm, about 2 hours.
2005 Lou Seibert Pappas
