Ingredients
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2
-
3/4
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1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Blueberries and Cream Ice Cream,If you are a blueberry lover, you are in for a real treat! This rich and creamy ice cream is sure to satisfy your sweet tooth! Using fresh blueberries is always best, but you can use frozen (See note below). Cook time reflects chill time. From Williams-Sonoma.,Made with frozen mixed berries, has strong berry flavour and creamy texture, oh so good!,Wonderful favor and creamy texture. I tried it with Splenda granular instead of sugar and fat free half and half instead of heavy cream and it is still exceptionally good!
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Steps
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1
Done
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In a Heavy Medium Saucepan, Combine Blueberries, Water and Sugar Over Medium High Heat, Bring to a Boil and Stir Occasionally to Dissolve Sugar. |
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2
Done
|
Reduce Heat to Medium-Low and Simmer For 1 Minute. |
|
3
Done
|
Remove from Heat and Allow to Stand For 30 Minutes. |
|
4
Done
|
Transfer Blueberry Mixture to Food Processor and Process Till Smooth, 1 Minute. |
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5
Done
|
Strain Through a Fine Mesh Sieve Into a Bowl. |
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6
Done
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Cover and Refrigerate About 3 Hours to 24 Hours, Until Well Chilled. |
|
7
Done
|
Add Cream and Lemon Juice to Blueberry Puree and Stir to Combine. |
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8
Done
|
Transfer Mixture to an Ice Cream Machine and Process According to Manufacturer's Directions. |
|
9
Done
|
Transfer the Ice Cream to Freezer Safe Container, Cover and Freeze Until Firm, About 3 Hours. |
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10
Done
|
Note: Using Frozen Blueberries. |
