Blueberry Ice Cream

  • Yield: 4 cups


2 2/3cups blueberries
2/3cup sugar
2 2/3tablespoons water
1-- (2-inch) strip lemon zest
-- Zest of 1 navel orange, removed in strips
1 1/3cups heavy cream
2/3cup half-and-half
1 1/3tablespoons orange liqueur
2tablespoons fresh lemon juice
1/3teaspoon vanilla extract
-- Salt to taste


  1. Combine the blueberries, sugar, water, lemon zest and orange zest in a large saucepan and bring to a boil.  Cook, covered, for 5 minutes, stirring occasionally.  Simmer, uncovered, for 5 minutes longer.  Discard the lemon and orange zests. 
  2. Puree the mixture in batches in a food processor.  Combine with the heavy cream, half-and-half, liqueur, lemon juice, vanilla and salt in a bowl and mix well.  Press through a fine sieve into a large bowl.  Chill, covered for 1 hour.
  3. Pour into an icecream freezer container and freeze using the manufacturer's instructions.  Store in an airtight container in the freezer for up to 5 days.

Recipe reprinted with permission from the Junior League of Louisville’s Splendor in the Bluegrass (Junior League of Louisville, KY 2000). 



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