Blueberry Ice Cream

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/17/19
Blueberry ice cream
kajakiki
Prep: 15 mins
Cook: 24 hrs
Total: 24 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
713 Calories
51g Fat
54g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 713
% Daily Value*
Total Fat 51g 65%
Saturated Fat 30g 152%
Cholesterol 367mg 122%
Sodium 146mg 6%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 6%
Protein 14g
Calcium 189mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.

  4. In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.

  5. 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.

  6. Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.

  7. Fold in the cold blueberry mixture.

  8. Freeze following ice cream machine manufacturer's instructions.