This family-favorite recipe for Maine blueberry ice cream makes excellent use of a bountiful blueberry harvest.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
446 Calories
Recipe Instructions
Step 1
Combine blueberries, sugar, and salt in a saucepan over medium heat. Crush blueberries with a spoon and cook until juices come to a slow boil, about 5 minutes. Reduce heat and cook at a low simmer, continuing to crush the mixture for about 5 minutes as it cools. Remove from the heat.
Step 2
Whisk eggs together in a bowl for 1 to 2 minutes until smooth. Add to the blueberry juices and mix until fully blended.
Step 3
Pour the entire mixture into a blender and add milk. Process for as long as you like, until very smooth. Cover and place in the refrigerator, 8 hours to overnight.
Step 4
Transfer cold mixture into a large bowl. Add heavy cream; gently stir only enough to blend.
Step 5
Pour mixture into a large 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.
