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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 14 2009

Wild Blueberry Ice Cream

1 pint small wild blueberries
1/2 cup sugar
Juice of 1/2 lemon

Sweet Cream Base:
2 large egg
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk


Toss the blueberries, sugar and lemon juice together in a bowl.
Cover and refrigerate for 2 hours, stirring every 30 minutes.
Prepare the Sweet Cream Base.
Whisk the eggs in a bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time.
Continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Drain the juice from the bilberries/blueberries into the cream base and blend.
Puree the berries in a blender and stir into the cream base.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Adjust the recipe if necessary to suit your ice cream maker.