CREAMY BLUEBERRY ICE CREAM

Creamy Blueberry Ice Cream image

There is nothing like fresh homemade Ice Cream! This recipe is so smooth and very full of flavor. I get fresh Jersey Cow milk from a family farm here in East Texas, and skim off that amazing,rich cream right off the top of that fresh milk. I was gifted 5 lbs of blueberries from a very sweet friend of mine, I made a...

Provided by Elizabeth Lancaster

Time 25m

Number Of Ingredients 8

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Ingredients

2 c blueberries fresh or frozen
1 c granulated sugar divided
1 Tbsp lemon juice
2 c heavy cream
1 c whole milk
1/4 tsp salt
1/2 tsp vanilla
3 large egg yolks

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!!!