5.0 from 3 votes
Homemade Blueberry Ice Cream
This homemade blueberry ice cream is incredible. Make when fresh blueberries are in their prime. Or, use raspberries, or blackberries to your liking. So amazingly good!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 hrs
Total Time
5 hrs 35 mins
Servings: 10
Calories: 471 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1 oz. can sweetened condensed milk
- 8 egg yolks
- 1 whole egg
- 1 cup whole milk
- 1 quart heavy cream
- 3 pints blueberries fresh, rinsed and dried
- 2 tablespoon lemon juice fresh
Instructions
- In a large bowl, gently whisk together the egg yolks, whole egg, and sweetened condensed milk. Set aside.
- In a large skillet, add the milk and heavy cream over medium heat. Heat until just starting to shimmer and is warmed.
- Ladle about 2 cups of the hot cream mixture into the egg mixture, whisking constantly until fully combined. Do this gradually, continuously whisking. Slowly pour the egg mixture back into the pan with the hot cream, whisking constantly. Continue whisking and stirring for about 1 minute, until slightly thickened. Pour back into the bowl and place in an ice bath. Let cool completely.
- Meanwhile, pureé two pints (4 cups) of the blueberries in a blender. Save the other pint (2 cups) to add into the ice cream later.
- Strain the juice into a bowl, discarding the skins. Stir in the lemon juice.
- Once the custard mixture is cooled, stir in the puréed blueberries.
- Depending on the size of your ice cream maker, you may need to churn the ice cream in two batches. Process the ice cream until the mixture has thickened but not frozen. In the final 5 minutes of churning, add in the remaining 1 pint of fresh blueberries.
- Transfer the ice cream to a plastic container with a tight-fitting lid and freeze for at least up to 4 hours. If freezing for more than 4 hours, allow the ice cream to thaw for about 20 minutes before serving.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Tempering the eggs is a crucial step and shouldn't be skipped. It helps make the ice cream rich and creamy, and also kills any lingering bacteria in the raw eggs.
- The custard can be made up to 24 hours in advance. Keep covered in the fridge until ready to freeze.
- If the custard is still slightly warm when you add it to the ice cream maker, it will still thicken, it will just take longer, possibly up to an hour and a half.
- The ice cream will keep in the freezer for up to 2 months.
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.002g
Cholesterol
282mg
(94%)
Sodium
50mg
(2%)
Potassium
261mg
(7%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
1739IU
(35%)
Vitamin C
16mg
(18%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 471
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 282mg | 94% |
| Sodium | 50mg | 2% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 1739IU | 35% |
| Vitamin C | 16mg | 18% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.