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  • 1 dry pint blueberries (2 1/2 cups) rinsed and picked over
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 cup heavy cream
  • 1/2 cup half and half
  • 6 large egg yolks, well beaten
  • 1 tsp vanilla


  • In heavy saucepan over medium-low heat, bring blueberries, lemon juice and sugar to a boil, stirring frequently.
  • Let it continue to boil slowly for 35 minutes.
  • Cool the mixture and puree it in a food processor or blender.
  • Scald the cream and half & half together, lower heat to very low.
  • Beat the egg yolks in a bowl and pour a little jolt of the hot cream into them, whisking constantly, to temper the yolks.
  • Pour the egg yolk mixture back into the cream and cook over low heat, stirring, until it thickens and coats the back of a spoon.
  • Remove from heat, transfer into a bowl, stir in vanilla and refrigerate until cold (I usually leave it overnight).
  • In the morning, combine the blueberry and the cream mixture and freeze in your ice cream maker according to manufacturer instructions.
  • Makes approximately one, very purple quart.

Categories: Dessert  Frozen 
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