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photo by Robert Smith

Blueberry Ice Cream is a Hit!

Blueberry season is just about over and you may have bags and bags of the beautiful blue spheres in the freezer. Even if you only have a few cups frozen, you can still make some really delicious blueberry ice cream!  My son picked them all this year, and I made some Blueberry Buckle when they first showed up, but the rest of them went in the freezer. 

These last several days of above average heat and humidity created a craving for ice cream in our house, and so I pulled out the ice cream freezer and made blueberry ice cream.  I went on line to find the perfect recipe, and it didn’t take long.  The first recipe that popped up was from and it had 5 stars and great reviews.  Simple, with very few ingredients, and it disappeared rapidly.  The batch was more than my Cuisinart Ice Cream maker would hold in one batch, so I froze it in two batches.   The recipe as written suggested straining the mix before freezing it, to remove the skins and seeds. I did not do this, and I think the little pieces of skin added to the flavor of the final product. It seems like a very messy unnecessary step.  

Blueberry Ice Cream

Serves 6

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream


In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

Stir in half and half.

Cover and refrigerate overnight.

Freeze according to the manufacturer's directions.

Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.