Blueberry Ice Cream
Eggless blueberry ice cream made with slow roasted berries.
Equipment
- ice cream machine, to churn the base
- ice cream container (this makes enough to fill a standard loaf pan)
Ingredients
- 550 g fresh blueberries
- 1 cup whole milk 240g
- 2 cups heavy whipping cream or heavy cream 480g
- 1/2 cup granulated sugar 100g
- pinch fine sea salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice optional
Instructions
- Preheat oven to 400, toss blueberries on a sheet pan and roast for 30-45 minutes, tossing every 10 minutes, until berries are totally broken down and some of the water has evaporated.
- In a saucepan, heat salt, cream and sugar until sugar dissolves. Remove from heat.
- Process blueberries with the milk and sieve the puree to remove skins.
- Stir together the milk & blueberry puree with the cream and sugar mixture. Add the vanilla and lemon.
- Cover and set in the fridge for 8-10 hours to chill.
- Freeze according to your ice cream machine’s instructions.
- Store in an air-tight container in the freezer.