Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1⁄2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1⁄4 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the blueberries and sugar. Cook over medium heat, stirring frequently, until the sugar has dissolved and the blueberries have released their juices, about 5 minutes. Mash the berries lightly with a fork or potato masher. Set aside to cool completely.
- In a large bowl, whip the heavy cream until soft peaks form. Set aside.
- In another bowl, stir together the milk and vanilla extract.
- Once the blueberry mixture has cooled, stir it into the milk mixture.
- Gently fold the whipped cream into the blueberry milk mixture until just combined. Be careful not to overmix.
- Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Store leftovers in freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
