This is a great summer treat than can be made with either fresh or frozen blueberries. With an abundance of frozen blueberries in our freezer from our blueberry picking last week, I had to make one of my family’s favorite desserts…ice cream. The sweetness of the blueberries blended together with the creaminess of the ice cream, will quickly become a favorite at your house. 🙂 There is nothing more perfect on a hot day to refresh you like homemade ice cream. Why not serve it along side that yummy blueberry crumb pie you made.
Homemade Blueberry Ice Cream
Yields: 1 1/2 quarts
- 4 1/2 cups fresh or frozen blueberries
- 2 cups sugar
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 eggs
- 2 cups heavy whipping cream
- 1 cup milk
- Place ice cream canister in freezer and freeze overnight. (recommended step the day before)
- In a large saucepan over medium heat, bring blueberries, sugar and lemon juice and lemon zest to a boil. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened, about 6-8 minutes.
- Cool slightly. Pour blueberry mixture into a blender and purée until smooth. Pour into a large bowl and cover and refrigerate 3 to 4 hours or overnight.
- Once the blueberry mixture is cold you can continue to make the ice cream. In a large bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Pour in cream and milk, whisk to blend.
- Cover with plastic wrap. Chill in freezer until very cold about 60 minutes or overnight in fridge.
- Start ice cream maker and add the milk mixture. Mix until ice cream has the consistency of soft serve ice cream, about 20 to 25 minutes. In the last 5 minutes of mixing, add the blueberry mixture.
- Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.
**Lemon Juice Substitute – If you have a packet of dry unsweetened lemonade drink powder from brands like Kool Aid, then you are in luck, laddies. Just mix a packet of it in 8 oz. of cold water and store it in the fridge in a 12 oz. glass jar with a considerably tight lid. Shake the solution before using it each time and use an equal amount of it to replace lemon juice.
I didn’t have lemons but I had peach mango flavored Kool Aid on hand so I used a little bit of that. Added some extra flavor and sweetness to the ice cream.
Source: adapted from Food.com
My weekly meal plan and shopping list is completed and posted on our fridge:
Suppers Your Family Will Love
Need ideas for your weekly meal plan? It’s time for another weekly menu. I enjoy menu planning because of the simplicity it provides for my life. It enables me to decrease my grocery shopping excursions to twice a month and it allows me to have more free time to focus on my family and home. For ideas in the weekly meal plan, we’ll be focusing on a variety of family meals. You’ll find the recipes on the weekly meal plan also available on my Recipe Index page with a grocery list included.
Dinner (recipes will post throughout the week)
Sunday: Perfect Barbecued Ribs, Potatoes Au Gratin, Corn and Watermelon Slices
Monday: Hearty Chili Con Carne, Garlic Bread
Tuesday: No-Bake Cheesy Ziti Toss, Caesar salad, Italian Bread
Wednesday: Chicken Vegetable Bake, Biscuits with Garlic Butter
Thursday: Burrito Casserole, Fresh Fruit
Friday: Pizza Night! California Greek Pizza on Homemade Pizza Dough Breadsticks and Salad.
Saturday: Fiesta Rice, Leftover Burrito Casserole, Salad