Homemade Blueberry Ice Cream

Indulge in the luscious flavor of summer with this Homemade Blueberry Ice Cream recipe, a rich and creamy dessert that’s bursting with the vibrant taste of fresh blueberries. This crowd-pleaser combines a silky vanilla-infused custard base with a vibrant, homemade blueberry puree, creating a perfect balance of sweetness and tanginess. Made with real ingredients like heavy cream, egg yolks, and a touch of lemon juice to brighten the flavor, this ice cream is churned to perfection for a velvety, melt-in-your-mouth texture. Whether you’re serving it in crispy waffle cones or pairing it with your favorite summer desserts, this homemade treat is irresistibly smooth and full of natural fruit flavor. With straightforward stovetop steps and a short churn time, creating gourmet blueberry ice cream at home has never been easier. Perfect for summer gatherings or savoring a taste of sunshine year-round!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups fresh blueberries
• 0.75 cup granulated sugar
• 2 tablespoons lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 4 egg yolks

Directions

Step 1

Rinse the blueberries under cold water and drain them thoroughly.

Step 2

In a medium saucepan over medium heat, combine the blueberries, 1/4 cup of the sugar, and lemon juice. Cook while occasionally stirring, for about 10 minutes until the blueberries release their juices and start to break down.

Step 3

Remove from heat and let it cool for a few minutes. Then, blend the mixture using an immersion blender or a regular blender until smooth. Set aside to cool completely.

Step 4

In a separate medium saucepan, combine the heavy cream, milk, and vanilla extract. Heat the mixture over medium heat until it is hot and starting to steam but not boiling.

Step 5

In a mixing bowl, whisk together the remaining 1/2 cup of sugar, salt, and egg yolks until the mixture is pale and thick.

Step 6

Gradually pour a small amount of the hot cream mixture into the egg yolks while constantly whisking to temper the eggs. Slowly add the rest of the cream mixture while continuously whisking.

Step 7

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil.

Step 8

Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and cool completely in the refrigerator.

Step 9

Once chilled, combine the blueberry puree with the custard and stir until well mixed.

Step 10

Churn the mixture in an ice cream maker according to the manufacturer's instructions, typically around 20-25 minutes or until it reaches a soft-serve consistency.

Step 11

Transfer the ice cream to an airtight container and freeze for at least 2-4 hours or until firm.

Step 12

Serve scooped into bowls or cones and enjoy your homemade blueberry ice cream!

Nutrition Facts

Serving size	1273.7 grams (1273.7g)

Amount per serving	% Daily Value*
Calories	2727

Total Fat 186.90g	240%
Saturated Fat 107.20g	536%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 876mg	38%
Total Carbohydrate 208.30g	76%
Dietary Fiber 7.30g	26%
Total Sugars 193.40g
Protein 20.90g	42%

Vitamin D 181IU	903%
Calcium 412mg	32%
Iron 3mg	15%
Potassium 708mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 3.2%

Carbs: 32.1%