I can’t believe it’s August already and we’ve only now gotten to try our first ice cream recipe attempt. I didn’t have high hopes for our homemade blueberry ice cream (there is something magic about true small-town ice cream parlors) BUT I was truly impressed with how delicious this recipe turned out. The ice cream itself is rich and creamy with no weird ice crystals, the fresh blueberries and lemon juice really make it taste like summer, and it isn’t overbearingly sweet. In other words- it’s perfect and definitely a recipe worth trying as soon as you can.
My Mom and Dad picked up a brand new ice cream maker from Williams Sonoma for us to try while we were visiting last weekend and it couldn’t have been easier to use. This is the one they got. (Affiliate link – It’s also available this on Amazon.) I have this attachment for my kitchen aid that I need to try to use more. The freezer bowl is permanently stashed in our second freezer so I really need to put it to use! I hope it works just as well.
It’s important to note that homemade ice cream sometimes needs 10 minutes on the counter to soften slightly before serving. It doesn’t have any added stabilizers to make it scoopable (is that a word?) at low low temps so be prepared to practice patience and give it a few minutes to thaw just a tad.
This recipe leaves big chunks of Blueberry in the ice cream. I love those chunks but if you prefer a smoother texture I’d purée the Blueberry mixture with an immersion blender before adding it to the liquid. This will also make your Blueberry ice cream a deeper blue/purple color.
What’s your favorite kind of ice cream? I see a true vanilla bean in my future and maybe a chocolate gelato. Yum!
Hope you love this recipe!
P.S. I definitely need to order some of these cute containers to start hoarding my homemade ice cream. I love them! And they each hold 1 quart which would be perfect for the amount my machine makes.