Blueberry Topping For Ice Cream Recipes

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a medium sauce pan over medium-high heat add in blueberries, sugar and lemon juice.
• Cook for 15-20 minutes or until the sauce thickens; stirring occasionally.
• If the mixture starts to foam, add in the butter and stir.
• Pour all but 1/3 cup into a bowl.
• Using an immersion blender, puree.
• Pour this back with the remaining 1/3 cup.
• Allow to slightly cool.
• Pour into a glass jar and cover.
• Store in the refrigerator.

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY ICE CREAM

Steps:

• 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., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

BLUEBERRY SAUCE FOR ICE CREAM...(CAN USE OTHER FRUITS)

Steps:

• 1. Place blueberries in a small saucepan with 1 Tablespoon of sugar and cook over low heat. Stir the sugar and mash some of the blueberries with the back of a fork.
• 2. Simmer for 3-4 minutes. Next stir in the juice from half of a lemon and add the additional 1/2 Tablespoon of sugar.
• 3. Remove from heat and let cool for at least 10 minutes before serving over vanilla ice cream.
• 4. P.S. You can make this with any berries you like, does not have to be blueberries.

BLUEBERRY TOPPING

Steps:

• Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
• In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

BLUEBERRY TOPPING FOR ICE CREAM

Steps:

• Melt butter in saucepan.
• Add sugar and blueberries.
• Simmer while stirring until bluebrries release there juice (for a good couple of minutes.
• Cool slightly and spoon warm sauce over vanilla ice cream.
• Garnish with more blueberries if desired.

BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

Steps:

• 1. Bake the cupcakes,using your favorite recipe or a package mix, or the muffins. I have often substituted Sara Lee Pound cake for this part!
• 2. While they're baking, prepare the blueberry topping. I prefer using WILD BLUEBERRIES when they're available locally. Perhaps 2 cups in place of canned or frozen. Frozen are fine too!
• 3. Serve them while the cupcakes are still warm, with a generous scoop of vanilla ice cream, and ladle the thick warm blueberry sauce over it.
• 4. Then be prepared to enjoy every spoonful! Umm Umm!

NANA'S BLUEBERRY ICE CREAM SAUCE

Steps:

• Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
• Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
• Remove from the heat and stir in vanilla.