Maine Blueberry Ice Cream

Here in Maine, we have an awful lot of blueberries in late summer. You try not to get too tired of them in pies, so here is one of the families favorites. Though a simple straightforward recipe, it does take an overnight to cool properly, before it goes in your ice cream maker.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 446 Calories

Ingredients

• ¾ cup white sugar
• ⅛ teaspoon salt
• 2 large eggs
• 1 pint heavy cream
• 2 cups fresh blueberries
• 1 cup whole milk

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.