This recipe is for a delicious homemade wild blueberry vanilla ice cream, part of a new series dedicated to making things from scratch. It promises a fun and rewarding experience resulting in a superior tasting treat.
1. In a saucepan, mix together 1.5 cups of heavy cream, 1 cup of whole milk, and 0.5 cup of cane sugar over low heat. Stir together for about 2-3 minutes, or until the sugar completely dissolves. This is also the time when you would want to add any flavors—vanilla bean paste (about 2 tsp), extracts, cocoa powder, etc.
2. Pour into a glass container with a lid, and let chill in the fridge for 2 hours (or you can store it in the fridge until you’re ready to make it!).
3. Then, transfer to an ice cream maker and churn for about 15 minutes, or until it starts to look like ice cream!
4. For the mix-ins, cook down 1 cup of frozen wild blueberries with 2 tablespoons of cane sugar (let it chill completely before adding).
5. Add in the chilled blueberry mix-ins and let churn for another 10-15 seconds.
6. Enjoy right away, or store in the freezer for up to a month! Also, letting it freeze for about 3-4 hours will give it more of a hard ice cream texture.
