Thursday, August 09, 2007
Blueberry Ice Cream
2 cups heavy cream
1 cup milk
1 cup sugar
@ 2 cups freshly frozen, chopped blueberries (use the processor or blender, but leave some berry chunks intact)
Whisk eggs until lemon-colored. In a saucepan over medium heat, whisk together cream, milk, eggs, and sugar. Cook until sugar is dissolved and mixture thickens, stirring frequently. Remove from heat and let cool completely. Stir in the chopped blueberries and place in ice cream maker. Fill sides of ice cream maker with a 3 in. of ice to 1/2 inch of rock salt ratio. Crank and crank until ice cream forms. Eat soft immediately or let ripen in the freezer for about four hours until flavors have blended and ice cream has hardened.
Gobbled by Abigail on 8/09/2007