Creamy Blueberry Ice Cream Recipes

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
• In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.
• Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
• In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
• Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
• Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
• Fold in the cold blueberry mixture.
• Freeze following ice cream machine manufacturer's instructions.

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.

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

CREAMY BLUEBERRY ICE CREAM

Steps:

• 1. Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and remove from heat. Puree blueberry mixture with a blender or vita-mix, then strain through a fine mesh strainer. Set aside.
• 2. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set Aside
• 3. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. Whisk egg yolks in a small bowl. Set aside.
• 4. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the bowl of yolks, while continuously whisking.(tempering the eggs) Pour egg mixture into the saucepan, followed by the blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula
• 5. Pour through the mesh strainer into the reserved heavy cream. Stir and cool over an ice bath to room temperature. Once cooled,cover and chill thoroughly,in the refrigerator (4-6 hours or overnight.)
• 6. I have a kitchen-aid ice cream churner. It requires 15 hrs to 24 hours of freeze time. Make sure this is done ahead of time. Otherwise use your ice cream makers detailed instructions, and churn according to manufacturer's directions.
• 7. I noticed anything after 20 mins of churning will make "soft served ice cream" I churned mine for 10-12 mins before transferring. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. I used a glass container with a snap lock lid, worked very well. ***You can add a few whole blueberries for texture if you'd like*** Enjoy!!!

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
• In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
• Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.

BLUEBERRY ICE CREAM

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.