Time 35m Yield about 1-3/4 quarts. Number Of Ingredients 4 Steps:
In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Yield Makes 1 quart Number Of Ingredients 5 Steps:
In a saucepan bring blueberries, 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 purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day. Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Time 55m Yield 10 1/2 cups, 10 serving(s) Number Of Ingredients 6 Steps:
Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens. Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes. Reduce heat to low. Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time. Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly. Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes. Remove from heat, let cool and refrigerate until cold. Thaw blueberries if using frozen. When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture. Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine. Scrape ice cream into a freezable container and freeze for 2-24 hours. The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top. Cooking time is time in the ice cream maker but not freezing time.
Time P1DT30m Yield 1 3/4 quarts, 6 serving(s) Number Of Ingredients 4 Steps:
In a large saucepan, combine the blueberries, sugar and water; bring to a boil. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened. Strain mixture and discard seeds and skins. Stir in cream. Cover and refrigerate overnight. Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur’s directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.
Time 4h30m Yield 6 Number Of Ingredients 3 Steps:
Blend blueberries in a food processor (or mash them really well in a bowl). Mix cream and condensed milk together in a bowl. Mix in blueberries. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Time P1DT15m Yield 4 Number Of Ingredients 7 Steps:
In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill. In a large saucepan, combine remaining sugar, lemon juice, cream, and milk. Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil. In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks. Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn’t run into the track your finger made. Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath. Fold in the cold blueberry mixture. Freeze following ice cream machine manufacturer’s instructions.
Time 44m Yield 8 servings Number Of Ingredients 7 Steps:
In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use. In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker. Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.
Time 45m Yield 1 quart Number Of Ingredients 6 Steps:
In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the egg yolks slightly and add a little of the hot milk to them. Mix and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool. Cook berries with the one-half cup sugar for 15 minutes. Cool. Remove vanilla bean from the custard. Mix custard with blueberries and freeze according to ice cream maker’s directions.
Time 20m Yield 1-1/4 cups. Number Of Ingredients 10 Steps:
In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.
Time 15m Yield 10 Number Of Ingredients 7 Steps:
Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries. Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes. Remove from the heat and stir in vanilla.
