Blueberry Ice Cream

5 from 1 rating

This is a refreshing blueberry ice cream recipe perfect for warmer months.

Prep Time50

Cook Time20

Course: Dessert

Cuisine: American

Keyword: blueberry ice cream

Servings: people

Calories: 361kcal

Sprinkle 1/4 cup of sugar over the blueberries and let sit for 10 minutes.
While the blueberries are sitting, whisk together whole milk, heavy cream, and vanilla extract in a small sauce pan. Heat over low heat until the milk is warm (about 3-5 minutes). Try some of the milk to test that it is warm. Add a pinch of salt and stir. Turn off the heat.
Mix the last 1/4 cup of sugar and egg yolks in a small bowl. Add a spoonful of the milk to the egg mixture and whisk until both are well incorporated. We are raising the temperature of the egg mixture, so the heated milk doesn't cook the eggs.
Add the egg mixture to the milk in the sauce pan and whisk until the sugar melts. Set aside.
Add the blueberries from step 1 into a food processor. Pulse until the blueberries are broken down. Add the pureed blueberries to the cream and whisk well. Let the blueberry cream cool for 30 minutes.
Pour the blueberry cream into the ice cream maker. Churn for 20 minutes.
Pour the ice cream into a freezer safe container and freeze for 3-4 hours or overnight.