Blueberry Ice Cream
- 2 cups picked-over blueberries
- ¾ cup sugar
- ⅛ teaspoon salt
- 2½ cups half and half
- ¼ tsp vanilla extract
- In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with half and half. Add vanilla.
- Chill mixture, covered, overnight. (I really think it's important to chill it this long. Makes a huge differene.)
- Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Recipe by The Baker Chick at https://www.thebakerchick.com/blueberry-ice-cream/
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