Blueberry Ice Cream Recipe

blueberry ice cream
  • 24 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 24 hrs
  • Yield: 4 servings
Ratings (25)

This blueberry ice cream is rich, creamy, and delicious. Serve this ice cream at a summer gathering or special occasion.

This would be wonderful with lemon pound cake or with a fresh blueberry sauce or mixed fresh berry topping.

What You'll Need

  • 1 1/2 cups blueberries (rinsed and picked over)
  • 3/4 cup granulated sugar (divided)
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 cups​ heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1 teaspoon vanilla

How to Make It

  1. In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
  2. In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.  
  3. Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
  1. In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
  2. Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
  3. Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
  4. Fold in the cold blueberry mixture.
  5. Freeze following ice cream machine manufacturer's instructions.
Nutritional Guidelines (per serving)
Calories 713
Total Fat 51 g
Saturated Fat 30 g
Unsaturated Fat 14 g
Cholesterol 367 mg
Sodium 146 mg
Carbohydrates 54 g
Dietary Fiber 2 g
Protein 14 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)