Fresh sweet blueberries are a great snack to munch on and there are so many recipes adding blueberries, be it jam, pie, cake, bread, cheesecake, lemonade, shake, salad, ice cream and many more. Ice cream is always a refreshing treat on scorching summer days. This is so very easy no churn ice cream with just a few ingredients. This ice cream has a very creamy texture without adding eggs. Unlike strawberries, blueberries are so sweet that I had to cut down on sugar to make the jam. Here is my simple recipe to follow.
2 cups fresh blueberries
1/4 cups sugar
1 tsp freshly quizzed lemon juice
1 1/2 cups heavy cream
2 cups 2% milk
3/4 cup sugar
1 tsp pure vanilla extract
Method~
Place whisk attachment or beater and the bowl in the fridge for at least 2 hours. Boil milk in a heavy bottomed pan till it is reduced down to 1 cup. Add in 3/4 cup sugar and cook for 5-6 minutes on low heat until thickens little bit. Let it cool then chilled in the refrigerator. Cook blueberries and sugar in a medium saucepan until thickens like jam consistency for 8-10 minutes. Add lemon juice and at last. Let it cool then chilled in the refrigerator. Save half a cup of jam to serve with the ice cream(optional)
Beat heavy cream in the chilled bowl till stiff peak. Add in sweetened thickened milk and vanilla extract. Fold nicely for 2- 3 minutes until everything well incorporated. Pour half creamed milk to a freezer safe container. Place a plastic wrap on top of the ice cream to avoid ice crystal and put a lid on it. Freeze for least 3 hours. Spoon half of blueberry jam on top of the semi frozen ice cream and swirl with a knife. Pour remaining creamed milk, freeze again for 2 hours and finish spooning blueberry jam on top and swirl. Freeze for 6 or more hours. Scoop and serve with the saved blueberry jam (optional) and fresh blueberries. Enjoy summer blueberry deliciousness!
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| Happy Cooking! |
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