Blueberry Ice Cream
Ingredients
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- 1 lemon lemon – zested and juiced
- 12 ounces blueberries
- 3/4 cups granulated sugar
- 1/4 tsp kosher salt
- 1 cup whole milk
- 2 cups heavy cream
- 5 large egg yolks
- 1 tsp vanilla extract
Instructions
1. Zest and juice the lemon, measuring 1 tablespoon juice; set both aside.
2. Measure 0.75 cup granulated sugar and divide: 0.25 cup for the blueberries and 0.5 cup reserved for the custard.
3. In a medium saucepan over medium heat, cook the blueberries with the 0.25 cup portion and all the zest, stirring, until the berries burst and the juices are syrupy, 8–10 minutes; off heat, stir in the measured 1 tablespoon juice. Scrape into a bowl, cool to room temperature, then refrigerate until cold.
4. In a clean saucepan, whisk the whole milk, heavy cream, the reserved 0.5 cup, and kosher salt; warm over medium heat, stirring, until steaming and small bubbles appear at the edges, 3–5 minutes.
5. In a bowl, whisk the egg yolks until fluid. Gradually ladle in about 1 cup of the hot dairy, whisking constantly to temper, then return the mixture to the saucepan and cook over medium-low, stirring with a spatula, until it coats the back of the spoon (170–175°F), 3–5 minutes. Remove from heat and stir in the vanilla extract.
6. Strain the custard through a fine-mesh sieve into a bowl set over an ice bath; stir until cool to the touch, 10–15 minutes. Cover and refrigerate until thoroughly chilled, at least 4 hours.
7. Whisk the cold blueberry mixture into the cold custard until evenly combined and purple. Churn in an ice cream maker until soft-serve consistency, 20–25 minutes.
8. Pack into a chilled container, press parchment or plastic directly on the surface, cover, and freeze until firm, 2–4 hours. Let stand at room temperature 5 minutes before scooping.
Blueberry ice cream marries lush dairy richness with the deep, jammy sweetness of cooked blueberries. The fruit brings a vivid purple hue and bright, lightly tart notes lifted by a hint of lemon, while a custard base gives a velvety texture and slow-melting scoop. The result is a balanced spoonful that tastes like peak-summer berries wrapped in cream.
Ice cream has centuries-old roots, but the American love of fruit-studded flavors grew alongside access to ice houses and hand-cranked churns in the 19th century. Blueberries, native to North America and long associated with New England and the Mid-Atlantic, naturally found their way into churns when cultivated varieties became widespread in the early 20th century. Today, blueberry ice cream endures as a regional favorite and a seasonal classic that celebrates local harvests.