Blueberries and Cream Ice Cream
Source of Recipe
Adapted from "Ice Cream" (Williams-Sonoma Collection Series)
List of Ingredients
- 2 cups fresh blueberries
- � cup water
- 1 cup sugar
- 1 cup heavy cream
- 1 Tbsp fresh lemon juice
Instructions
- In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
- Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
- Add the cream and lemon juice to the blueberry pur�e, and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours, or up to 3 days, before serving.
Makes about 1 quart.
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