Homemade blueberry ice cream recipe that I learned how to make with my ice cream maker from Cuisinart. Not only is it a summer treat all the way through September, with wild blueberries growing, but a symbol of American dessert.
We sometimes forget how ice cream is considered an American classic recipe, but to an ice cream lover, such as myself, we have traveled across the country to find ice cream shops on every corner for a 2-scoop cone.
In some places I have been to, the line of people waiting is out the door. Ice cream in America is by far the one thing that keeps small ice cream shops alive and thriving during the summer months.
In my opinion, no other country I have traveled to comes close to the ice cream flavors American ice cream shops create. That is the beauty of American ice cream, which I love. Now let's get started with the one-and-only blueberry creamy ice cream that I could not stop eating!
Creamy Blueberry Ice Cream
Milk Mixture
- 2 cups heavy cream
- 1 cup whole milk
Egg Mixture
- 4 egg yolks, room temperature
- ½ cup sugar
- 1 vanilla extract
- Dash of salt
Blueberry Mixture
- 1 cup fresh blueberries, chopped bite
- 1 teaspoon lemon juice
- 4 tablespoons blueberry puree
Prepare creamy ice cream base
- Add the cream and the milk to a medium saucepan and set to medium heat; do not boil.
- Separate the egg yolks and add the yolks to the bowl, then add the sugar, salt, vanilla, and mix.
- Add ½ cup of the warm milk and slowly temper in the egg mix so as not to cook the yolks.
Chilling & Churning
- Pour the egg mix into the warm milk and mix quickly so as not to cook the egg mix. Mix slowly until the mix thickens and coats the back of a spoon.
- Once the mix has thickened, pour into an airtight container and place in the freezer for about an hour until cold.
- Pour the custard base mixture into the ice cream maker and close the lid. Churn blueberry ice cream until it reaches a soft-serve consistency or the desired serving consistency that you like. Mine was about 35 minutes.
- When the mix thickens, add the jam so it can swirl into the ice cream and blend. I made my own jam so I could have that fresh blueberry flavor.
Toppings, Freezing & Serving
- At this time, the ice cream is done and can be put into an airtight container, or add fruit and candy at this time.
- Smooth the top with a spatula with one layer, then add the toppings that you like or fruit between each layer of ice cream. I added white chocolate and chopped pistachios. Repeat the step until all the ice cream is done.
- This is soft ice cream at this time, so freeze for at least 2 to 4 hours, depending on the container and freezer. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!
Tips:
- For a creamy texture, you can add extra egg yolks to the base to make custard-style ice cream, though it will require a bit more cooking and cooling.
- Add syrup or jam for a different flavor to the ice cream base, but I always start with vanilla ice cream.
- You can also experiment by adding mix-ins like chocolate chips, crushed cookies, or fruit during the last few minutes of churning if you want to customize your ice cream.
Favorite Toppings
Homemade Ice Cream is often made even better with my favorite ice cream toppings:
- Hot fudge or caramel sauce: Pour warm sauces over the ice cream for a gooey, delicious addition.
- Sprinkles: Colorful sprinkles add a fun pop of color and crunch.
- Crushed cookies or candies: Crushed Oreos, M&Ms, or candy bars can add texture and flavor.
- Fresh fruit: Sliced strawberries, fresh berries, bananas, or raspberries pair beautifully with many ice cream flavors.
- Whipped cream: A light dollop of whipped cream gives a soft, creamy finish to your ice cream.
- Chopped nuts: Almonds, peanuts, or pistachios add crunch and richness.
Some Items For This Recipe
(Amazon affiliate links)- Check out all of my Amazon storefronts or buy some items for this recipe.
The Cuisinart Ice Cream Maker will make an easy homemade ice cream recipe for me.
More Homemade Ice Cream Recipes
If this is the first time using an ice cream machine, I found out this was the perfect way to make the best ice cream. I tried different methods, and it never came out right for me. It's an investment, so make sure you love ice cream and love to experiment with new flavors. I love my fresh blueberry ice cream, and living in Florida, we have plenty of juicy blueberries. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in America, "I scream, you scream, we all scream for ice cream!"
Creamy Blueberry Ice Cream
Equipment
- 1 1 Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Make
Ingredients
Milk Mixture
- 2 cups heavy cream
- 1 cup whole milk
Egg Mixture
- 4 egg yolks room temperature
- ½ cup sugar
- 1 vanilla extract
- Dash of salt
Blueberry Mixture
- 1 cup fresh blueberries chopped bite
- 1 teaspoon lemon juice
- 4 tablespoons blueberry jam
Instructions
Prepare creamy ice cream base
- Add the cream and the milk to a medium saucepan and set to medium heat; do not boil.
- Separate the egg yolks and add the yolks to the bowl, then add the sugar, salt, vanilla, and mix.
- Add ½ cup of the warm milk and slowly temper in the egg mix so as not to cook the yolks.
Chilling & Churning
- Pour the egg mix into the warm milk and mix quickly so as not to cook the egg mix. Mix slowly until the mix thickens and coats the back of a spoon.
- Once the mix has thickened, pour into an airtight container and place in the freezer for about an hour until cold.
- Pour the custard base mixture into the ice cream maker and close the lid. Churn blueberry ice cream until it reaches a soft-serve consistency or the desired serving consistency that you like. Mine was about 35 minutes.
- Mix blueberry jam and lemon and puree in mixer.
- When the mix thickens, add the jam so it can swirl into the ice cream and blend. I made my own jam so I could have that fresh blueberry flavor.
Toppings, Freezing & Serving
- At this time, the ice cream is done and can be put into an airtight container, or add fruit and candy at this time.
- Smooth the top with a spatula with one layer, then add the toppings that you like or fruit between each layer of ice cream. I added white chocolate and chopped pistachios.
- Repeat the step until all the ice cream is done.
- This is soft ice cream at this time, so freeze for at least 2 to 4 hours, depending on the container and freezer. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!
Notes
- For a creamy texture, you can add extra egg yolks to the base to make custard-style ice cream, though it will require a bit more cooking and cooling.
- Add syrup or jam for a different flavor to the ice cream base, but I always start with vanilla ice cream.
- You can also experiment by adding mix-ins like chocolate chips, crushed cookies, or fruit during the last few minutes of churning if you want to customize your ice cream.
Lisa says
Love it
Lizzy says
Glad you enjoyed! xoxo Lizzy