This blueberry vanilla ice cream deliciously pairs with Emma’s lemon buttermilk ice cream recipe.
- 2 cups blueberries
- 1 Tbsp water
- 2/3 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp vanilla
- In a medium saucepan, stir and simmer together the blueberries, water and sugar until the blueberries soften and the sugar dissolves, about 5-10 minutes. Chill until cold.
- When the blueberry mixture is sufficiently chilled, use an immersion blender to puree the blueberries.
- In a large bowl, stir together the blueberry mixture, cream, milk and vanilla. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container with lid; freeze.
Photo credit: Sarah Bel Gray. Recipe by Jessica Helgeson.