Blueberry Ice Cream

blueberry ice cream

I had a few pounds of blueberries that I needed to use since we just were not eating them quick enough.  After the cheesecake with blueberry sauce I thought either muffins or ice cream would be the next treat to make….ice cream won.  I had seen pictures of people making ice cream and figured that was a sign.  Ha!!  Well that and I really don’t like how blueberries get all gloppy in muffins.  I end up picking them out.

This ice cream so sooooooo delicious.  I found the recipe on, and boy oh boy am I glad I did!!!

For the recipe:

*the one change I made from this recipe was to reduce the sugar to 3/4 c. which was sweet enough.

  • 4 cups picked over blueberries
  • 1 cup sugar
  • the zest of 1 navel orange, removed in strips with  a vegetable peeler
  • 2 tablespoons Grand Marnier, or other  orange-flavored liqueur
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups heavy cream
  • 1 cup half-and-half


In a large saucepan  combine the blueberries, the sugar, the zest, and 1/4 cup water, boil the  mixture, covered, for 5 minutes, stirring occasionally, and simmer it,  uncovered, for 5 minutes. Discard the zest and purée the mixture in batches in a  blender or food processor. Transfer the purée to a bowl and whisk in the Grand  Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the  half-and-half. Force the mixture through a very fine sieve set over another bowl  and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an  ice-cream freezer according to the manufacturer’s instructions.

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