Homemade Blueberry Ice Cream

🍦 Homemade Blueberry Ice Cream

Description

This Homemade Blueberry Ice Cream is creamy, fruity, and refreshingly sweet — the perfect summer dessert! Made with real blueberries, cream, and a touch of vanilla, it’s bursting with natural flavor and vibrant color. Whether served in a bowl, cone, or sandwiched between cookies, it’s a delicious way to cool off.

🍇 Ingredients

For 1 quart (about 6 servings):

• 2 cups fresh or frozen blueberries

• ¾ cup granulated sugar (divided)

• 1 tablespoon lemon juice

• 1½ cups heavy cream

• 1 cup whole milk

• 1 teaspoon vanilla extract

• Pinch of salt

• 4 large egg yolks (optional for custard-style texture)

🧊 Instructions

Step 1: Prepare the Blueberry Compote

1. In a small saucepan, combine blueberries, ¼ cup sugar, and lemon juice.

2. Cook over medium heat for 10–12 minutes until berries burst and the mixture thickens slightly.

3. Mash lightly with a fork or blend until smooth.

4. Strain through a fine sieve (optional) to remove skins for a smoother texture.

5. Let it cool completely.

Step 2: Make the Ice Cream Base

• Option 1 (Eggless – Simpler):

  1. Whisk together milk, remaining ½ cup sugar, heavy cream, vanilla, and salt.

  2. Stir in the cooled blueberry puree. Chill the mixture for at least 2 hours or overnight.

• Option 2 (Custard – Creamier):

  1. Heat milk, cream, and half the sugar in a saucepan until warm (do not boil).

  2. In a bowl, whisk egg yolks with remaining sugar.

  3. Slowly pour warm milk into yolks while whisking.

  4. Return the mixture to the pan and cook on low until thick enough to coat the back of a spoon.

  5. Remove from heat, add vanilla and salt. Cool completely, then mix in blueberry puree. Chill 2–4 hours.

Step 3: Churn

1. Pour chilled mixture into an ice cream maker.

2. Churn according to manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.

Step 4: Freeze

1. Transfer to a lidded container.

2. Freeze for 3–4 hours (or overnight) for scoopable consistency.

🍽️ Servings

• Yields: 1 quart (about 6–8 scoops)

• Serving Size: ½ cup per serving

🧾 Nutritional Information (per serving)

(Values are approximate and may vary based on ingredients.)

🌿 Health Benefits

• Blueberries: Rich in antioxidants (anthocyanins) that support brain and heart health.

• Dairy: Provides calcium and protein for bone health.

• Homemade: No artificial flavors or preservatives, allowing full control over ingredients.

• Optional tweaks: Can be made lighter with low-fat milk or dairy-free with coconut cream.

💡 Recipe Notes & Tips

• For a more intense blueberry flavor, swirl in extra blueberry compote before freezing.

• If using frozen blueberries, thaw and drain before cooking.

• For a dairy-free version, use full-fat coconut milk instead of cream and milk.

• Add mix-ins like white chocolate chips, crushed graham crackers, or lemon zest for variety.

• Always chill the mixture thoroughly before churning — this ensures smoother texture and faster freezing.

❓ Frequently Asked Questions

Q1: Can I make this without an ice cream maker?
Yes! Pour the mixture into a shallow dish, freeze, and stir every 30–45 minutes for 3–4 hours until creamy.

Q2: How long does homemade ice cream last?
It stays fresh for about 2 weeks in the freezer when stored in an airtight container.

Q3: Can I reduce the sugar?
Yes — reduce sugar by up to 25%. However, less sugar may result in a firmer texture since sugar helps with softness.

Q4: Can I use other fruits?
Absolutely! Substitute with raspberries, blackberries, or strawberries using the same method.

Q5: Why is my ice cream icy?
It likely wasn’t churned enough, or it wasn’t chilled properly before freezing. Use full-fat dairy for the creamiest texture.