Blueberry Ice Cream Recipe

A bowl of melty blueberry ice cream with a purple napkin.

4.87 from 15 votes

This Blueberry Ice Cream Recipe is for all you blueberry lovers out there. Follow my simple 20 minute process of cooking and straining plump blueberries and then combine them with classic ice cream ingredients. So creamy and FULL of blueberry flavor, and makes this the BEST ice cream ever!

Course Dessert

Cuisine American

Keyword blueberry ice cream recipe, homemade ice cream, kitchenaid ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings 1-cup servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

For the blueberries:

2 pints blueberries - or 24 ounces
1/2 cup granulated sugar - divided
1/2 large lemon - freshly squeezed

The remaining:

4 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
2 cups heavy cream
2 Tablespoons vanilla
a pinch of salt

Instructions

If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 1/2 cup sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups whole milk
Prep blueberries. In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This will take about 20 minutes..
2 pints blueberries, 1/2 large lemon, 1/2 cup granulated sugar
Strain berries. Pour the cooked berries into a fine mesh strainer over a bowl, catching all the juices. Use a spoon to push the berries and allow all the juice to strain out. Cool.
Combine mixture. In a large measuring bowl, combine the tempered egg mixture, the blueberry JUICE (not the berry pulp), heavy cream, vanilla extract, and a pinch of salt.
Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 cups heavy cream, 2 Tablespoons vanilla, a pinch of salt
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled ingredients and let it churn until finished.
You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Transfer to container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. Add the blueberry pulp to the ice cream, and stir well.
Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

If you prefer a smooth blueberry ice cream, you can leave the pulp from the berries out and just flavor with the strained juice.

This ice cream will last in the freezer for several months.

Nutrition