Blueberry Ice Cream

Blueberry Ice Cream

 Made  times
Shawn Harquail 3

"Creamy and flavorful without too much seeds/skins."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
  2. When sugar is dissolved, add berries, lemon juice, vanilla extract, coriander, and salt.
  3. Cook over low heat, stirring occasionally, until berries begin to burst.
  4. Remove from heat and mash berries.
  5. Cool to room temperature.
  6. Strain the mash when cooled and add back 1/3 of the pulp before refrigerating.
  7. Chill in the refrigerator.
  8. Thoroughly combine berries and cream. Pour into ice cream maker, and follow manufacturer directions.



Other stories that may interest you