Blueberry Ice Cream

Sloane Taylor
By Sloane Taylor
1 Min Read
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A blueberry ice cream recipe from HL Carpenter that can be made from either fresh or frozen blueberries. A simple and delicious treat on a warm day or any time of the year.

Blueberry Ice Cream

  • 1½ cups fresh blueberries washed and dried (slightly less than a pint of fresh, or you can use frozen berries if you drain them well)
  • 1 pint 2 cups heavy whipping cream
  • 1 cup milk (whole or reduced fat, your choice – coconut milk is a delicious substitute)
  • ½ cup sugar (more or less to suit your own sweet tooth — or teeth)
  • ½ tsp. vanilla extract
  1. lace rinsed blueberries in the blender or food processor and process for a minute or less.
  2. Add the whipping cream, milk, sugar, and vanilla extract to the pureed blueberries in the blender.
  3. Process 10-20 seconds, just until mixed – not too long, or you’ll have whipped cream
  4. Pour the mixture into the ice cream maker and churn for 20 minutes.
  5. If you like soft, milkshake-type ice cream, pass out the spoons and dig in. For firmer ice cream, scoop the ice cream into a container and freeze two hours.
Dessert
blueberry, icecream
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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at sloanetaylor@comcast.net or visit my blog http://sloanetaylor.blogspot.com/