Homemade Blueberry Ice Cream

 Ingredients

• 2 cups fresh or frozen blueberries
• ¾ cup granulated sugar (divided)
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

 Instructions

 Cook the Blueberries

• Add the blueberries, ¼ cup sugar, and lemon juice to a saucepan.
• Cook over medium heat for 8–10 minutes, stirring occasionally, until the berries soften and release their juices.
• Blend until smooth (optional for a smoother texture), then let cool completely.

 Make the Custard

• In a saucepan, combine the heavy cream and milk.
• Heat until steaming but not boiling.
• In a separate bowl, whisk the egg yolks with the remaining ½ cup sugar until pale and creamy.
• Slowly pour the warm cream mixture into the eggs while whisking continuously.
• Return everything to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

 Combine

• Remove from heat.
• Stir in the vanilla extract, salt, and cooled blueberry puree.
• Mix until smooth and evenly combined.

 Chill

• Cover and refrigerate for at least 4 hours, preferably overnight.

 Churn

• Pour the chilled mixture into an ice cream maker.
• Churn according to the manufacturer’s instructions (usually 20–25 minutes).

 Freeze

• Transfer the ice cream to an airtight container.
• Freeze for 3–4 hours for a firmer scoop.

 Serve

• Scoop into bowls or cones.
• Garnish with fresh blueberries or a few mint leaves if desired.

 Tips

•  Wild blueberries provide a deeper color and stronger berry flavor.
•  Chill the mixture thoroughly before churning for the creamiest texture.
•  A little lemon juice brightens the blueberry flavor without making it taste tart.
•  Let the ice cream sit at room temperature for 5 minutes before scooping.

Frequently Asked Questions

Can I use frozen blueberries?
 Yes! No need to thaw them first—just cook them slightly longer.

Can I make it without an ice cream maker?
 Yes. Freeze the mixture in a shallow container and stir vigorously every 30–45 minutes for about 3–4 hours until creamy.

How long does it keep?
 Store in an airtight container in the freezer for up to 2 weeks for the best flavor and texture.

 Servings

Makes: 6–8 servings

 Approximate Nutrition (Per Serving)

• Calories: 290
• Protein: 4g
• Carbohydrates: 24g
• Fat: 21g
• Saturated Fat: 13g
• Sugar: 22g
• Fiber: 1g