Recipes: Blueberry Ice Cream


Try your hand at homemade ice cream

Summer is the season for ice cream, and dessert-loving foodies can even try their hands at making their own creamy confections, such as the following recipe for Blueberry Ice Cream.

Blueberry Ice Cream

Makes about 1 quart

2 cups fresh blueberries

2 tablespoons water

2 teaspoons grated lemon zest

2⁄3 cup sugar, divided

11⁄2 cups half-and-half or milk

1 cup heavy (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 purée 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, combine the half-and-half with the remaining sugar, stirring until dissolved; let cool to room temperature. Stir in the blueberry purée, 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 churn until blended in, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.