Try Your Hand at Homemade Ice Cream!
Summer is the season for ice cream. Dessert-loving foodies can try their hands at making their own creamy confections, such as the following recipe for “Blueberry Ice Cream” from Lou Seibert Pappas’ Ice Creams & Sorbets (Chronicle Books).
Blueberry Ice Cream
Makes about 1 quart
2 cups fresh blueberries
2 tablespoons water
2 teaspoons grated lemon zest
2⁄3 cup sugar, divided
11⁄2 cups half-and-half or milk
1 cup heavy (whipping) cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
Rinse the berries and pick out any bad ones. Place in a small saucepan with
the water and cook over low heat until tender, about 10 minutes. Let cool
slightly and purée in a blender or food processor.
In a small bowl, mash the zest with 1 teaspoon of the sugar to release the
oils. In a small saucepan, combine the half-and-half with the remaining sugar,
stirring until dissolved; let cool to room temperature. Stir in the blueberry
purée, cream, sugared zest, juice and vanilla. Transfer to a container, cover and
refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
When the ice cream is almost frozen, churn about 1 minute more. Transfer to a
container, cover and freeze until firm, about 2 hours.
