August 11, 2009

Blueberry Ice Cream


It's blueberry season!

2 C picked-over blueberries
3/4 C sugar
1/8 t salt
1 C milk
1 1/2 C heavy cream

In a saucepan, bring berries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly.

In a blender, puree mixture with milk just until smooth, and stir in cream. Pour puree through a sieve into a bowl, pressing on solids with the back of a spoon. Chill mixture at least 2 hours, or up to 1 day, until cold.

Freeze ice cream in an ice-cream maker then transfer to airtight container to store in freezer.

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