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| Mountain memories: Blueberry Ice Cream |
Another favorite! My childhood family once spent hours picking a huge bucket of wild mountain blueberries - only to lose them all when I tripped on the way home.
Wild Mountain Blueberry Ice Cream:
1 c. whole milk
1 c. heavy cream (“whipping” cream)
¾ c. granulated sugar
2 c. blueberries, fresh or unsweetened frozen
Freeze canister of electric ice cream maker with mixing blade already inserted at least 7 hr. or overnight. Add all ingredients to blender, buzzing several seconds at high speed. Pour into deeply frozen canister of electric ice cream maker, processing 20-to-30 min. Serve immediately or label and freeze in covered storage container. Do not freeze or store in canister of ice cream maker. To serve after storage, soften slightly in refrigerator about 30 min. Makes 1 quart (1 L).
Note: No ice creamer maker? See the Index for How to Make Frozen Treats Without an Ice Cream Maker.
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| Add milk and cream to blender |
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| Add sugar, too! |
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| Quality Control Department samples berries |
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| Add berries to blender: Continue sampling |
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| Buzz briefly at high speed, leaving berries finely chopped |
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| Pour mixture into deep-frozen ice cream canister |
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| Scrape blade clean before eating or storing frozen ice cream |
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