Monday, April 15, 2013

Blueberry Ice Cream

Who doesn't love fruit? It's good for you, pumps your body full of needed vitamins and nutrients that you can't get elsewhere, and tastes sooo good!  This easy ice cream doesn't need an ice cream maker. Just mix these few ingredients and freeze about 8 hours or overnight and you're good to go!

Blueberry Ice Cream

Ingredients You'll Need:

  • 14 oz Eagle Brand sweetened condensed milk 
  • 2 cups heavy whipping cream
  • 3 Tablespoons butter, melted

For the Filling:

  • 2 cups Fresh Blueberries
  • Juice of 1 lemon (roughly 2 1/2 Tablespoons)
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • pinch of cinnamon


For the blueberry filling:

  • In a small saucepan over medium-low heat, combine blueberries, sugar, and lemon juice. Cook, stirring constantly for 5 minutes, or until the blueberries are softened.  
  • Combine cornstarch and water until smooth; stir into the blueberry mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat, cool a few minutes and place in the refrigerator. It is very important that the completely cool.  Stir occasionally.  

Once it is cool move on to the next step:

  • Whip heavy cream to stiff peaks in a mixing bowl.  
  • Meanwhile combine sweetened condensed milk, blueberry filling, and melted butter in a large bowl.  Mix well and fold in whipping cream until well incorporated.
  • Pour into a 2 quart container, cover, and freeze 8 hours until firm.  Keep in the freezer.


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