Recipe: Blueberry Ice Cream
In the Summer 2008 issue of Edible Portland, Lola Milholland writes: "Homemade ice cream is easy to make and delicious, plus it offers a number of advantages to the store-bought stuff: I have complete control over the quality of my ingredients, and I can make any flavor I have the power to imagine." Lola also emphasizes that the chemistry of making ice cream is important. Read more in Edible D.I.Y. - Homemade Ice Cream.
Photos by Leah Harb
BLUEBERRY ICE CREAM
From Lola Milholland
Makes approximately 1 quart
1/2 cup sugar
2 cups blueberries, fresh or frozen
3 Tbsp lemon juice
2 cups heavy cream, cold
Kosher salt
1. Combine sugar and 1/4 cup water in a large saucepan over low heat. Whisk constantly until the sugar dissolves completely. Add the blueberries, lemon juice, and a pinch of salt.
2. Cook until the berries become tender, and then mash the berries to release their purple juices. Simmer 5–10 minutes.
3. Transfer the berry syrup to a large bowl and chill.
4. Pour the heavy cream into the cold berry mixture. Thoroughly combine.
5. Freeze in an ice cream machine according to the manufacturer’s directions.
6. Before serving, let the fresh ice cream set in the freezer for about 20 minutes. If you must save your homemade ice cream for another day, freeze it in small, airtight containers to retain its texture. After its hibernation in the freezer, let ice cream soften on the counter for 10–20 minutes and then stir before serving.
