Blueberry Ice Cream
You only need a few simple ingredients to make homemade blueberry ice cream. A little bit of vodka helps keep the ice cream soft and creamy.
Ingredients
- 2 cups fresh blueberries
- 3/4 cup water
- 1 cup sugar
- 2 tsp vodka
- 1 cup half and half
Instructions
- 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.
- 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.
- Add the half and half 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.
Notes
Recipe adapted from Half Baked Baker
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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