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Blueberry Ice Cream
2
1
2
cups fresh blueberries, stemmed
/2 cup granulated sugar
1/2 cups light cream or half−and−half
Fresh blueberries (for decoration)
Mix blueberries and sugar in a saucepan and cook, stirring occasionally, until the sugar dissolves and
the mixture simmers. Remove from heat and let cool.
Stir in the cream, mixing well. Pour the mixture into a container and cool completely. Cover and chill
for at least 1 hour before freezing until firm, beating twice at hourly intervals.
About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with
blueberries.
Serves 6.
Blueberry Ice Cream
22
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