Summer is the perfect season for indulging in a sweet treat. And what could be better than a bowl of homemade blueberry ice cream? Made with fresh, juicy blueberries picked straight from the fields of Michigan. This ice cream is sure to be a hit with family and friends.
Making your own ice cream at home is not only fun, but it also allows you to control the ingredients and create a treat that is both delicious and healthy. With the sweet, juicy flavor of Michigan-picked blueberries, this blueberry ice cream is sure to be a hit with everyone. So why wait? Grab your ingredients and get ready to enjoy a sweet summer treat!
There are a lot of different ice cream machines out there but here is the one I use: Breville Smart Scoop
There are three main types of home ice cream machines: compressor, manual, and canister. Compressor machines have a built-in refrigeration system and are fully automatic. Making them the most convenient option, but most expensive. Manual machines require manual effort to churn the mixture but are more affordable. Canister machines are a combination of both electric and manual. Featuring a canister you need to pre-freeze, but then will churn for you.
If you’re looking for another amazing summer dessert check out my Classic Peach Cobbler!
Ingredients
3 c. fresh blueberries
1 c. sugar, divided
1 pt. whole milk
1/2 c. heavy whipping cream
1 pinch kosher salt
6 large egg yolks
1 tsp. vanilla extract
Instructions
- Combine the blueberries and 1/4 cup sugar in a small pot. Place over medium heat and bring to a simmer. Let cook, stirring occasionally, until most of the fruit breaks down, about 12 to 15 minutes. Set aside to cool slightly.
- Combine the remaining 3/4 cup sugar, heavy cream, and salt in a medium pot. Place over medium heat and stir frequently, just until the sugar is dissolved (do not boil). Remove from heat.
- Meanwhile, whisk the egg yolks in a medium bowl. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the reserved 1/3 cup warm cream mixture into the egg yolks to bring them up to temperature. Transfer the warmed egg mixture to the pot with heavy cream, whisking well to combine.
- Return the pot to medium heat, stirring frequently with a rubber spatula until the temperature reaches 165 to 170°. Immediately pour through a fine mesh strainer into a large bowl to strain out any eggs that may have scrambled.
- Add the blueberry syrup and vanilla then stir to combine. Cover and refrigerate the ice cream base until chilled. It’s best to wait overnight if possible.
- Transfer to your ice cream maker if you’re using one and churn until the consistency is like soft serve ice cream. Then you can either enjoy it like this, or freeze it overnight for more of an ice cream like texture.
Let me know how it turned out!
