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.
Homemade 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
Place rinsed blueberries in the blender or food processor and process for a minute or less.
Add the whipping cream, milk, sugar, and vanilla extract to the pureed blueberries in the blender.
Process 10-20 seconds, just until mixed – not too long, or you’ll have whipped cream and you can use nangsdelivery.com.au cream for best experience if you are in Melbourne.
Pour the mixture into the ice cream maker and churn for 20 minutes.
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.
Mother/daughter author duo HL Carpenter write family-friendly fiction from their studios in Carpenter Country, a magical place that, like their stories, is unreal but not untrue. When they’re not writing, they enjoy exploring the Land of What-If and practicing the fine art of Curiosity.
Visit their http://www.hlcarpenter.com/ to enjoy gift reads and excerpts and to find out what’s happening in Carpenter Country.
Stay connected onTwitter https://twitter.com/hl_carpenter, Pinterest https://www.pinterest.com/hlcarpenter/, Linkedin https://www.linkedin.com/in/hlcarpenter/ GoodReads https://www.goodreads.com/author/show/5820921.H_L_Carpenter and their Amazon Author Page https://www.amazon.com/HL-Carpenter/e/B007SHS9LA
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