Blueberry Ice Cream
About 30 years ago, I started making homemade ice cream. A friend 👩🦰 of mine was making her own and encouraged me to do the same. Being a novice in that department and not owning a machine, I started with the easiest flavor… No Churn Vanilla Bean Ice Cream!
Since then, I’ve evolved…
I went on to try many different flavors making them with and without an ice cream machine. It’s like making your own bread 🍞… it’s addictive! Homemade is far better than anything else and beats any top brands sold at the store!
A couple decades ago, I remember buying way too many berries and was afraid I might lose some. Then I though it would be a great idea to try my hand at making ice cream with them. I started with Strawberry 🍓 and then moved on to this featured one… Blueberry Ice Cream!
OMG 🤯! It was so decadent! I had this flavor a few times before but not near as good as what I just made! It was incredibly delectable! The cold treat I created from scratch really tasted like blueberries… not some simulated, artificial flavor.
Blueberry Ice Cream is very easy to make 👩🍳👨🍳. After crushing the berries to extract the juice while they’re simmering, they’re strained through a fine sieve over a large bowl. The collected liquid should be around 1 ½ cups, give or take.
Like most ice cream recipes, there’s a custard made with egg yolks, heavy cream and half-and-half that has to be prepared. I don’t buy half-and-half because I don’t use it that often. What I do to mimic it is to combine 2/3 cup milk 🥛 with 1/3 cup 35% heavy cream and that’s my half-and-half ready to go…
When custard and reserved blueberry juice are blended together along with pure vanilla extract and fleur de sel 🧂 (you can use ground sea salt instead), the mixture is covered with wax paper so it touches the surface to prevent a skin from forming and then chilled for at least 5 hours but preferably overnight.
Later on, or the next day, the chilled custard is poured in the bowl of an ice cream maker and processed according to the manufacturers’ instructions – mine takes 15 minutes ⏰ to achieve the perfect consistency. From here, it’s spooned into a container, covered and transferred to the freezer until frozen… tada, done!
With many hot summer days ahead of us, this Blueberry Ice Cream is the perfect cold treat to enjoy especially if you’re a blueberry lover 💖! Get yourself a machine and become an ice cream aficionado! Trust me, you’ll never go back to commercial ones…
Bon Appétit! 🍽
Here are several more delicious cold treat recipes for you to enjoy… 😀
– Piña Colada Ice Cream
– Granita di Caffè Con Panna • Italian Coffee Granita
– Coffee Ice Cream
– Biscoff Icebox Cake
– Mango Sorbet
– Cherry Cola Float
– Passion Fruit Ice Cream
– Fudgesicles
– Black Cherry Ice Cream
and for even more ice cream recipes, click on this link… Recipe Category • Ice Cream & More
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Blueberry Ice Cream
Hover to scale
Ingredients
- 3 cups blueberries tips & tricks
- 1 cup granulated sugar
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 2 cups cold heavy cream
- 1 cup half-and-half
- 3 large free-range egg yolks, beaten
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. fleur de sel
Directions
- In a large saucepan, combine blueberries, sugar and lemon juice. Stir well and bring the mixture to a boil, pressing down on the berries to extract the juice.
- Reduce the heat to medium-low and simmer for 3 minutes while continuing to mash the berries.
- Remove from the heat and strain the mixture through a fine sieve sitting over a large bowl, pressing down to extract as much liquid as possible; discard the pulp.
- In another saucepan over medium heat, add heavy cream and milk. Stir well and bring to a gentle simmer or until it reaches 140ºF.
- In a medium bowl, add the beaten eggs. By the ladle and in a slow stream, temper the eggs with the hot heavy cream, whisking constantly.
- When the yolks are tempered, add them to the saucepan, whisking constantly, and cook for 2 minutes or until the custard reaches 170ºF.
- Remove from the heat and pass it through a fine sieve sitting over the blueberry bowl; discard any cooked eggs if there are any.
- Add vanilla extract and a small pinch of fleur de sel to the mixture; whisk until blended.
- Place a piece of wax paper on top making sure it touches the surface to prevent a skin from forming and let it cool off for 30 minutes before transferring to the fridge; chill for 5 hours but preferably overnight.
- When ready to churn, pour chilled custard into the bowl of an ice cream machine and process according to the manufacturers’ instructions until it reaches a desired consistency.
- Spoon the mixture into a 2-quart container, place the lid on and transfer to the freezer until frozen, about 4 hours or overnight.
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First, thank you for sharing. I got a bunch of blueberries that needed serious attention and decided to make your recipe. I’m glad I did! This ice cream is very tasty!
I’m definitely going to have to try this one. Looks tasty and delicious! Thank you
You’re welcome JM 😀. I’m sure you’ll love it!
Wow! I love it