Blueberry Ice Cream
Yield: 1 quart
  • 2 cups picked-over blueberries
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 2½ cups half and half
  • ¼ tsp vanilla extract
  1. 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.
  2. Chill mixture, covered, overnight. (I really think it's important to chill it this long. Makes a huge differene.)
  3. 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