Homemade ice cream is one of the easiest treats to make in the summer, especially if you have an ice cream maker. This recipe can be made without an ice cream maker, but JI loves to watch the mix go round and round and sneak bites of the half frozen ice cream. I like to make my mix a day ahead of time so that it can get super cold in the fridge, which helps it freeze faster in the ice cream machine.
Homemade Blueberry Ice Cream
- 1 pint fresh blueberries, washed, dried, stems removed
- 1/2 cup milk (I used 1%)
- 1/2 cup water
- 1.5 cups sugar
- 3 cups milk (1%)
Combine blueberries, 1/2 c milk, 1/2 c water, and sugar in a saucepan.
Heat on high, stirring constantly, until berries start to pop and sugar has dissolved.
Bring to just boiling, remove from heat, add remaining 3 c milk, stir. I use a whisk for all the stirring because it ensures that the sugar is incorporated and doesn’t become lumpy or stuck to any berries.
Chill overnight. (Note: If you are not using an ice cream machine, at this point you can just pour the mix into a freezer safe container and let it harden and enjoy once frozen, and you are done!)
Pour your chilled mix into the ice cream machine (or follow the machine’s directions) and let it go. I usually toss mine in the freezer for about 30 minutes prior to serving, to make sure it is completely frozen.