Wild Blueberry Ice Cream

wild blueberry ice cream

Hello, I’m back!  While I was up north, I was able to procure some wild blueberries from the Powassen Farmer’s Market. They weren’t cheap…but I am committed to making Homemade Blueberry Ice Cream for a personal chef dinner for 12, so I really wanted to use wild blueberries– they are smaller, taste better (as in, they actually have flavour), no pesticides and they are perfectly seasonal and so Canadian. This recipe turned out a creamy, flavour-packed delicious ice cream– and I do consider myself an expert on the subject of ice cream.  I’ll be serving this with a blueberry/lemon poundcake. I think it’s going to be a nice ending to an elegant summer BBQ.  Well, if you have an ice cream maker collecting dust in the cupboard, get it out and make some ice cream. God knows it’s hot enough, eh? I think tomorrow will be a record hot and humid day, it’s  ice cream all the way. This is super easy to make!  Who knew?

Wild Blueberry Ice Cream

from Dorie Greenspan’s Baking: From My House to Yours

makes about 3 cups

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using) (I used fresh wild berries)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon (or more, to taste, or play around with limes/lime juice)
3/4 cup heavy cream
3/4 cup sour cream

*I will also be trying a dairy-free version with coconut milk


In a medium sauce pan, bring the blueberries, sugar, salt, lemon zest and lemon juice to a gentle boil. When the mixture is boiling and the berries start to burst, about 3 minutes, remove from heat.  Cool slightly.

Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until  well combined.

Transfer the mixture to a bowl and chill completely in the refrigerator – probably 2 hours.

Pour into the bowl of your prepared ice cream maker and churn according to manufacturer’s instructions.

When ready, transfer to a plastic freezer container and place in freezer to harden, at least 6 hours.

Freeze in an air tight container. (will keep well for 2 weeks in freezer)

Remove from freezer 15-25 minutes to soften before serving.  Enjoy!!!

*would be amazing with a peach pie. Or a lemon pie. Or a cake. Or by itself. Or with chocolate sauce. It tastes wonderful.

berries, lemon, sugar, whip cream, sour cream

cook berries, lemon zest and juice and sugar for 3 minutes

the base -- berry mixture with cream added, refrigerate until very cold

pour into ice cream maker for suggested amount of time

enjoy! delightfully divine and creamy and super blueberry-y.

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