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Blueberries and Cream Ice Cream

Source of Recipe


Adapted from "Ice Cream" (Williams-Sonoma Collection Series)



List of Ingredients



• 2 cups fresh blueberries
  
• ¾ cup water
  
• 1 cup sugar
  
• 1 cup heavy cream
  
• 1 Tbsp fresh lemon juice
  






Instructions



1. In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
   
   
2. Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
   
   
3. Add the cream and lemon juice to the blueberry purée, and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours, or up to 3 days, before serving.
   
   Makes about 1 quart.