Ali Berlow’s Blueberry Ice Cream

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Ali Berlow’s Blueberry Ice Cream

This simple blueberry ice cream recipe is an ode to summer both in its flavor and its lovely creamy-purple color.

Yield: about 6 cups


  • 2 cups blueberries
  • 3/4 cup sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1-1/2 cups light cream
  • Garnish: fresh blueberries


In a medium saucepan over medium heat, bring blueberries, sugar, and salt to a boil. Lower heat and simmer about 5 minutes. Stir frequently, mashing berries with a potato masher and scraping the mixture down with a spatula to make sure all the sugar has dissolved. Remove from heat and let cool 15 minutes.

Puree berries with the milk until smooth, then stir in the cream. Pour puree through a sieve into a bowl, pressing the solids with the back of a spoon. Cover and chill 1 hour (or overnight) in the refrigerator. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Serve in small bowls with blueberries.


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