In Season Dessert: Fresh Blueberry Ice Cream

An ice-cream experiment of epic proportions. I made this last week and served it for dessert when we had some family over. Loyal readers (by the way, thank you for reading!) know that I have sort of an obsession with homemade ice cream (click on the "Desserts" label on the right to read some of my older ice cream posts). But this one just took it to a whole new level. Fresh fruit, sugar, cream...and a few other ingredients contribute to this sweet-treat nirvana of sorts. Do try it.

Fresh Blueberry Ice Cream



You will need:
2 cups fresh blueberries
1/4 cup white sugar
1 teaspoon lemon juice
1 cup heavy cream
1/2 cup milk
1 can evaporated milk
1 can sweetened condensed milk

Blend blueberries, sugar and lemon juice until pureed. Whisk blueberry puree thoroughly with heavy cream, milk, and evaporated milk, and condensed milk. Pour into shallow airtight freezer safe containers, cover, and freeze for about one and a half hours (until partially set). Remove from freezer, whisk again for at least three or four minutes, then freeze in covered containers again. Repeat this whisking-partial-freezing process at least twice – this action is what allows the ice cream to become creamy and increase in volume. When done, freeze again for at least eight hours or overnight. Enjoy!