This is a simple ice cream base that uses no eggs. It will last 2-3 days in the freezer.
Blueberry Ice Cream
2 cups blueberries
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cups granulated sugar
2/3 cups half-n-half
In a saucepan, heat the blueberries and sugar over medium heat, stirring occasionally,
until the berries pop and begin to cook down, about 10 minutes.
Cool the mixture completely. With a metal strainer, strain blueberry mixture into a large glass or metal bowl. Place this in the refrigerator for an hour or until it gets cold.
To the blueberry mixture add 2 cups of heavy cream and vanilla extract.
Mix well. Put back in the refrigerator until chilled.
When the cream and blueberry mixture is chilled, whisk in the sugar a little at a time. Continue to whisk for one minute more.
Transfer this mixture to your ice cream maker and follow the manufacturer’s
Pack ice cream into a covered container and freezer for several hour or overnight until firm.