About two weeks ago I made a blueberry sour cream ice cream that I didn't love because I'm not a big fan of the sour cream taste. Since then, I've wanted to try a blueberry ice cream recipe sans the sour cream. Originally, I planned on using the same recipe and then simply omitting the sour cream.
But then I found another blueberry ice cream recipe, and decided to try it first. I was worried the mixture would be too watery, but it came together in the end. I've found that ice cream recipes with a little bit of alcohol keeps the ice cream really soft.
The ice cream came out looking a lot like the blueberry sour cream one. It is pretty yummy, though I think my ideal blueberry ice cream may need a custard base, but that's something I haven't experimented with yet.
Blueberry ice cream (adapted from Half Baked)
2 cups fresh blueberries
3/4 cup water
1 cup sugar
1 cup half and half
2 tsp vodka
1. In a heavy 2-quart saucepan over medium-high heat, combine the fresh
blueberries, water and sugar. Bring to a boil, stirring occasionally to
help dissolve the sugar. Reduce the heat to medium and simmer for about 1
minute. Remove from the heat and let stand for 30 minutes to steep.
2. Transfer the blueberry mixture to a food processor and process until
smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl and
stir in vodka. Cover and refrigerate until chilled, at least 3 hours or
up to 24 hours.
3. Add the cream to the blueberry puree and stir to
combine. Transfer the mixture to an ice cream maker and freeze according
to the manufacturer's instructions. Transfer the ice cream to a
freezer-safe container. Cover and freeze until firm, at least 3 hours or
up to 3 days, before serving. Makes about 1 quart.