by: Kate McMillan
Prep Time
15 minutes
Yield
about 5 cups
Prep Time
15 minutes
Yield
about 5 cups
summary
There is truly nothing quite like homemade ice cream—it is so easy and so rewarding to make. In this blueberry swirl ice cream recipe, we make a simple vanilla base. Then we cook fresh blueberries into a quick jam, which is swirled into the base. Because the berries are cooked, their juices are released and their sweetness is increased, resulting in more flavor.
ingredients
- Vanilla Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- Blueberry Jam:
- 1 cup blueberries
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
directions
- Add the heavy cream, milk, sugar and vanilla to a mixing bowl and whisk until the sugar dissolves. Transfer to the refrigerator and chill for 2 hours or up to overnight.
- Add the blueberries, sugar and lemon juice to a small saucepan and set over medium heat. Bring to a low boil and then reduce the heat to low. Simmer until the berries release their juices but still hold their shape, about 8 minutes, and then let sit at room temperature until completely cooled.
- Add the chilled ice cream to an ice cream maker and churn for 30 minutes, or according to the manufacturer's suggestion. Transfer the ice cream to an airtight container and pour the blueberry jam on top. Use a butter knife to create a swirl. Store, covered, in the freezer.
notes
You can make the base and store in the refrigerator up to 24 hours before you process in the ice cream maker.
You can use other berries including strawberries, blackberries and raspberries.
Fresh or frozen fruit works in this recipe.
Blueberry swirl ice cream can be made and stored in the freezer for up to 2 weeks.
Make sure you store the ice cream in an airtight container, otherwise it will absorb the flavors of your freezer and crystallize.
