Fresh Blueberry Ice Cream

Time to Cook: 
20 min
Time to Prepare: 
24 hrs
Number of Servings: 
Learn More About This Recipe +

Making homemade ice cream can be a little technical, but once you have tried it, you'll never go back to homemade ice cream. Rich and sweet, you can stash some of this in your freezer for a hot summer day. Serve with fresh blueberries scattered on top, if you wish! A candy thermometer comes in handy with this recipe but if you don't have one, you'll still do fine with a watchful eye.

Rich and sweet, you'll never go back to store bought


2 cups fresh blueberries

1 Tbsp fresh lemon juice

2 Tbsp water

1/4 cup sugar

1 cup whole milk

2 cups whipping cream

1/2 cup sugar

4 egg yolks

2 tsp Sons of Vancouver amaretto liquor (optional), or vanilla extract


1. In a small saucepan, stir together the blueberries, lemon juice, water, and 1/4 cup of sugar. Bring to a boil. Cook for about 2-3 minutes, then remove from the heat and mash the berries. Set the mixture aside to cool to room temperature. Once it's at room temperature, puree the berries in your blender until smooth. Pour the berry mixture through a fine mesh sieve strainer, pushing the mixture through with a wooden spoon to get as much out as possible. Discard the solids, wash the sieve (you'll need it later!) and then set the blueberry puree aside.

2. Before you go any further, you need to set things up a bit because you don't have a lot of time to stop and rummage around for things. Ice cream making is a little bit like jam making, it requires some prep work. First, separate your eggs and put the yolks in a very large pyrex measuring cup (this is where my 4 cup one comes in handy) or bowl. The whites can be saved to make meringues or something equally delicious. Also, grab a very large bowl and pour in 1 cup of your cream, then set your sieve nearby. A candy thermometer comes in handy as you proceed, so if you have one get it out. Ready? Let's go!

3. In a medium sized saucepan, stir together the remaining 1 cup of the whipping cream, 1 cup of milk, and 1/2 cup of sugar. Heat until it's steaming, but not simmering or even boiling. You just want to melt the sugar.

4. Take the milk and cream mixture off the heat and while you wisk the egg yolks, pour in about a tablespoon of hotmilk in at a time, whisking all the while, until you've poured in about half of the hot milk/cream mixture. You can add it a little more aggressively at the end as you combine the entire milk mixture with the eggs. The point is that you don't want to cook your eggs as you are combining them and end up with scrambled eggs floating around. Once you've combined the two, pour them back into the medium sized saucepan along with the blueberry puree and give it a good whisk so it's well combined. It should look like... well, purple milk.

5. On medium low heat, bring the mixture to between 170-175 F (this is where the thermometer comes in handy), stirring with a wooden spoon or spatula all the while. Don't leave it or let it boil. The point of this is, again, so that the egg cooks evenly in the custard and you don't have chunky bits floating around. If you don't have a thermometer, you want to stir it until you can turn your wooden spoon over, make a line through the custard on the back, and it holds instead of running together. Don't bring the custard over 185 F or you'll have a weird kind of scrambled eggs.

6. Immediately pour the custard through the strainer over the cream you had earlier put in a large bowl. Gently stir them together. This cools down the custard and stops it from cooking further. Stir in the vanilla or liquor. Pour the entire thing into a shallow container and place in the fridge to cool. I don't immediately put a lid on it until the mixture has cooled somewhat, and then I place a lid on the container and chill it for about 8 hours, or even overnight.

7. Once the mixture is well chilled, churn and freeze the mixture according to your ice cream maker's instructions and then scoop into a sealed container. Let the ice cream freeze further until it's more firm before serving, about 4-5 hours.

Now. Just TRY not to sit with a spoon and eat the entire container.