Blueberry Ice Cream
A creamy and tangy homemade blueberry ice cream bursting with real fruit flavor, perfect for a summer treat.
Servings 6 servings
Calories 250kcal
Ingredients
For the Blueberry Sauce
- 2 cups fresh or frozen blueberries Plump, juicy, and packed with antioxidants.
- 3/4 cup sugar, divided Granulated sugar sweetens both the fruit and the creamy base.
- 1 tbsp lemon juice Brightens up the berries and brings out their tang.
For the Custard Base
- 2 cups heavy cream For that ultra-rich, classic ice cream mouthfeel.
- 1 cup whole milk Adds balance to the mixture.
- 4 large egg yolks The backbone of custardy ice cream.
- 1/2 cup sugar To sweeten the custard base.
- 1 tsp vanilla extract Rounds out the flavors and adds warmth.
Instructions
Making the Blueberry Sauce
- Toss your blueberries, 1/4 cup sugar, and lemon juice into a saucepan. Let them simmer about 8–10 minutes, until the berries burst and the sauce thickens. Let cool, then blend to a puree—or leave it a little chunky if you love texture.
Preparing the Custard Base
- In another saucepan, gently heat the milk and cream until steamy but not boiling. Meanwhile, whisk egg yolks and the remaining 1/2 cup sugar together until the mix is pale and a bit fluffy.
Tempering the Eggs
- Slowly pour the hot milk mixture into your eggs while whisking constantly to keep everything smooth and lump-free. Pour it all back into your saucepan.
Cooking the Custard
- Put it over low heat and stir until the mix just coats the back of your spoon (about 6–8 minutes). Take it off the heat and stir in the vanilla.
Combining & Chilling
- Swirl the cooled blueberry puree into the custard. Cover and refrigerate for at least 4 hours—or overnight.
Churning & Freezing
- Pour everything into your ice cream maker and churn until luscious and creamy (about 20–30 minutes). Transfer to a container and freeze for at least 2–3 hours more.
Notes
Use ripe blueberries for the best flavor. Chill the custard base for smaller ice crystals and a smooth texture. Let finished ice cream sit at room temperature for 5–10 minutes before scooping for a creamy texture.
