Friday, September 16, 2011

Not too late for a taste of summer: Blueberry Ice Cream

It's funny, because everyone I talk to is so happy about the cooler weather even though it's still in the 90's out here in Arizona.  It's definitely still ice cream weather for us.  My sister-in-law's mom (my mother-in-law once removed?... it could work, maybe) gave me this recipe for blueberry ice cream and our family loves it- even my husband who rarely eats ice cream.  

3 cups whipping cream
1 1/2 cups whole milk (any milk will work too)
1/2 - 3/4 cup sugar (depending on how sweet you like your ice cream)
1/2 a can of blueberry pie filling
1 teaspoon vanilla

Heat the sugar and milk together on the stove making sure it does not boil.  Stir until the sugar dissolves into the milk and then place the mixture into the refrigerator.  It'll take about 2 hours to cool completely.

Combine the whipping cream and vanilla into the sugar/milk mixture once it's cooled completely.  Then pour it into the ice cream maker.  Follow your machine's instructions for how long to churn the ice cream.

Pour half a can of blueberry pie filling in during the last couple minutes.

Look at those purple colors swirl.

I like to chill a bowl in the freezer so it's nice and cold for the ice cream.  Place the ice cream in the freezer for 4 hours or follow the directions for your machine.

Looking at all these pictures is making me want to make this again.

yum yum yum