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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. âAlma Mosher, Mohannes, New Brunswick Ingredients:
4 cups fresh or frozen blueberries |
2 cups sugar |
2 tablespoons water |
4 cups half-and-half cream |
Directions:
1. In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-3/4 quarts.
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