Sasha's Kitchen: Blueberry Ice Cream

Summer is just around the corner, which means that it's berry time.  It's so easy to make your own ice cream at home, using a conventional ice cream maker.  Making ice cream at home is much easier that it sounds and simply requires some freezing time and a very limited amount of prep work.  I have made a variety of flavors but this time, decided to try something that was perfect for the early summer - blueberry ice cream.  It came out great - nice and creamy with a perfect blueberry flavor.  I love the color purple, so the best part about this ice cream was the fabulous deep purple color!  This recipe is totally my own original recipe.  You will find that most blueberry ice cream recipes out there may use even more yolks than I did, but it really isn't needed.  This was creamy, delicious and oh so very blueberry.  I should add that I live next to a gourmet ice cream store, but I still like to make my own ice cream.  Next up will be peach in June (with fresh organic peaches of course).

Sasha's Blueberry Ice Cream
2 cups fresh blueberries
3/4 cup granulated sugar
1 1/2 cups heavy cream
1 cup whole milk
7 egg yolks

First, combine 1/2 a cup of the sugar with the blueberrries and cook over medium heat for about five minutes.  In the meantime, heat the milk and heavy cream with the remaining sugar for a few minutes until the sugar is dissolved.  Beat the egg yolks separately and add to one cup of the warm milk mixture. Then combine in full and continue heating for about 10 minutes until nice and thick, until the custard coats the back of a spoon.  Add the blueberry mixture and then freeze according the the manufacturer's instructions for your ice cream maker.

Blueberry Ice Cream