A recipe for homemade blueberry ice cream

A friend, John Hildebrand, asked me for this recipe after he picked 38 pounds of blueberries last week. I’m happy to share it with the world ;^). It’s based on a simple homemade vanilla recipe that I’ve been using for years. (The picture is not my ice cream; it’s just a sales gimmick.) I use a Kitchen-Aid stand mixer (how do you bake without one??). If you use a hand mixer, you might need to adjust some steps. Store brands work fine in place of name brand ingredients.

This recipe is for a one-gallon ice cream maker.

Note: Some recipes call for heating the eggs to kill any bacteria. I do not make ice cream that way. Use your own judgment.

What you’ll need:
5 large eggs
2 cups of sugar
1 regular can of Pet milk
2 small cans of Pet milk
1 can of sweetened condensed milk
1.5 tsp of vanilla extract
2 cups of fresh blueberries
2% milk

What you’ll need to do:
1. Mix sugar and 1 small can of evaporated milk in a pot over med to med-high heat until sugar begins to dissolve. Add all blueberries. Continue to heat until just at a boil (berries will begin to burst). Stir constantly until mixture is thoroughly purplish-blue. Put in refrigerator on a heat absorbent pad.
2. One at a time, add all eggs in large mixing bowl mixing constantly. Add regular and small cans of evaporated milk.
3. Continuing to mix, add sweetened condensed milk and vanilla extract. Continue to mix for 7-8 minutes.
4. When berry mixture has begun to cool (20-30 minutes total), add to egg mixture WHILE MIXING.
5. Add 2 cups of 2% milk and mix for 1 minute.
6. Pour mixture into freezer tub. Fill to line with 2% milk and follow manufacturers instructions.

Marty Duren

Just a guy writing some things.

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