Blueberry Ice Cream For Ice Cream Machine Recipes

BLUEBERRY ICE CREAM RECIPE

Steps:

• 1. Start by making a thick blueberry syrup. Combine the 1 1/2 cups of blueberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice in a small saucepan.2. Heat over medium heat for about five minutes, until the blueberries soften and begin to break down.3. Remove from the stove and puree in a blender.4. Pour through a mesh sieve to remove the seeds. (Some of the seeds may still get through. That is o.k.)5. Return the blueberry mixture to the pan on the stove and cook over medium heat, stirring constantly, until most of the liquid has evaporated and the mixture has thickened (about 15 minutes).6. Transfer the blueberry mixture to a small container and place in the refrigerator for at least two hours, or overnight.When fully chilled, the mixture will look like thick jelly.7. When ready to churn your ice cream, add the chilled blueberry mixture, along with 1/2 cup plus 2 tablespoons of sugar to a large mixing bowl. Stir together.8. Add 1 cup of whole milk and whisk together until all the lumps are gone.9. Add 2 cups of heavy whipping cream and whisk together.10. Pour into your ice cream maker and follow the manufacturer's directions.When ice cream has reached soft-serve consistency, transfer to an airtight container and freeze overnight.

BLUEBERRY ICE CREAM

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.

BLUEBERRY ICE CREAM

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.

BLUEBERRY CHEESECAKE ICE CREAM RECIPE

Steps:

• Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker's instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.
• While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.
• Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.
• Store the ice cream for up to 1 week in the freezer.

BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)

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.

BLUEBERRY ICE CREAM

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.

BLUEBERRY ICE CREAM

Steps:

• Puree blueberries, and place in a small pot over medium to high heat. Add sugar, and simmer until the sugar dissolves. Place in the freezer for 45 to an hour to chill.
• Once blueberries are chilled, pour into the ice cream maker, with the milk, vanilla extract, and heavy whipping cream. Freeze according to the manufacture directions.

10 BEST CUISINART ICE CREAM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cool treat in 30 minutes or less!

BLUEBERRY ICE CREAM

Steps:

• Combine berries, powdered sugar, and water in a large saucepan. Bring to a boil and simmer for 10 minutes. Set aside to cool.
• Beat sugar, cream cheese, and egg yolks in a large mixing bowl until smooth; set aside.
• Bring milk and cream to a boil in a saucepan. Very slowly add the hot milk to the cream cheese/egg yolk mixture. (Don't just dump the cream cheese mixture into the hot milk or the eggs will cook.) Return to the pan and continue cooking and stirring till the mixture barely starts to simmer. Remove from the heat and cool. I like to put my pan in a sink filled with ice water to speed up the cooling process.
• Stir the cooked blueberries into the ice cream mixture and chill for several hours or overnight.
• Pour into an ice cream freezer and freeze according to manufacturer's instructions. Spoon into a container, cover, and place in the freezer. Let ripen in freezer for at least three hours. It tastes even better the next day!!

NO CHURN BLUEBERRY ICE CREAM

Steps:

• In a medium saucepan over medium high heat, bring the blueberries, sugar, and lemon juice to a boil. Reduce heat and gently boil for 5-10 minutes. Use the back of a spoon to gently smash the berries against the side of the pan.
• Remove the blueberry mixture from the heat and cool completely.
• Using an electric mixer, beat the heavy whipping cream until stiff peaks form.
• To a large bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream. Add the cooled blueberry mixture and stir just until combined.
• Pour the mixture into a loaf pan and cover the top with a piece of wax or parchment paper. Freeze for at least six hours or overnight before serving.

BLUEBERRY CHEESECAKE ICE CREAM

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.