Blueberry Ice Cream Recipes

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Steps:

• In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
• Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
• Strain mixture and discard seeds and skins.
• Stir in cream.
• Cover and refrigerate overnight.
• Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
• Refrigerate remaining mixture until ready to freeze.
• Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

Steps:

• In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
• In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
• Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.

Steps:

• Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
• Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
• Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

Steps:

• Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
• Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
• Remove from the heat and stir in vanilla.

Steps:

• Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
• Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
• Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
• Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
• Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

Steps:

• In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
• Reduce heat to medium-low and simmer for 1 minute.
• Remove from heat and allow to stand for 30 minutes.
• Transfer blueberry mixture to food processor and process till smooth, 1 minute.
• Strain through a fine mesh sieve into a bowl.
• Cover and refrigerate about 3 hours to 24 hours, until well chilled.
• Add cream and lemon juice to blueberry puree and stir to combine.
• Transfer mixture to an ice cream machine and process according to manufacturer's directions.
• Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
• NOTE: Using Frozen Blueberries.
• Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.

Steps:

• For Berry Mix:.
• In a small saucepan, combine sugar and cornstarch.
• Gradually stir in water until smooth.
• Stir in blueberries and lemon juice and bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
• Cover and refrigerate until chilled.
• For "Crust" Mix:.
• In a large bowl, combine the cracker crumbs, sugar and cinnamon.
• Stir in butter.
• Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350° for 10-15 minutes or until lightly browned.
• Cool completely on a wire rack.
• Ice Cream Mix:.
• Meanwhile, in a large bowl, whisk the "cream mixture" ingredients.
• Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
• Refrigerate remaining mixture until ready to freeze.
• Whisk before adding to ice cream freezer (mixture will have some lumps).
• Crumble the graham cracker mixture.
• In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
• Freeze in airtight freezer container.

Steps:

• In medium saucepan, combine blueberries, 1/2 cup sugar, 1 teaspoon of the orange peel, orange juice, and salt. Bring to boiling, stirring and mashing berries with fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup of the mixture.
• Transfer remaining mixture to food processor or blender. Cover and process or blend until nearly smooth. Press mixture through fine-mesh sieve into medium bowl; discard solids. Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl. Cover and chill for 4 to 24 hours.
• Meanwhile, in large saucepan, combine 1- 1/2 cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan. Cook and stir just until boiling. Remove from heat. Stir in vanilla and cinnamon. Cool slightly. Cover surface with plastic wrap and chill for 4 to 24 hours.
• In chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl). Gently fold into chilled mixture.
• Transfer to freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Fold in blueberry mixture, remaining orange peel, and, if desired, nuts just until swirled. If desired, ripen about 4 hours.

Steps:

• Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
• Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
• Reduce heat to low.
• Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
• Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
• Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
• Remove from heat, let cool and refrigerate until cold.
• Thaw blueberries if using frozen.
• When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
• Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
• Scrape ice cream into a freezable container and freeze for 2-24 hours.
• The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
• Cooking time is time in the ice cream maker but not freezing time.

Steps:

• In a large saucepan combine the blueberries, the sugar, the zest, and 1/4 cup water, boil the mixture, covered, for 5 minutes, stirring occasionally, and simmer it, uncovered, for 5 minutes. Discard the zest and purée the mixture in batches in a blender or food processor. Transfer the purée to a bowl and whisk in the Grand Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the half-and-half. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.

Steps:

• Combine blueberries, sugar, and salt in a saucepan over medium heat. Crush blueberries with a spoon and cook until juices come to a slow boil, about 5 minutes. Reduce heat and cook at a low simmer, continuing to crush the mixture for about 5 minutes as it cools. Remove from the heat.
• Whisk eggs together in a bowl for 1 to 2 minutes until smooth. Add to the blueberry juices and mix until fully blended.
• Pour the entire mixture into a blender and add milk. Process for as long as you like, until very smooth. Cover and place in the refrigerator, 8 hours to overnight.
• Transfer cold mixture into a large bowl. Add heavy cream; gently stir only enough to blend.
• Pour mixture into a large ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.