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 Epicurious.com, 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.