1990s Recipes + Menus
Blueberry Ice Cream
- 2 cups picked-over blueberries
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 cup milk
- 1 1/2 cups heavy cream
In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.