Blueberry Ice Cream Recipe

This blueberry ice cream recipe recalls my childhood summers in Belgium.

Every August, my aunt, who owned a bakery, would draft all us children and any willing adult she could find, and take us deep into the Ardennes. There, each armed we a bucket, we were deployed to pick wild blueberries. The temptation to taste of our harvest was checked by the fact that we weren’t to come back to the assigned meeting point until our bucket was full to the top, brimming with tiny wild berries. I think it was all an exercise to teach us the concept of delayed gratification!

blueberry ice cream - fresh blueberries

Of course, at the end of the day we'd all meet with blue-stained lips as well as stained fingers (and sore knees!). It was hard work, but we were well rewarded. Although most of the blueberries found their way into the bakery's famed blueberry tarts, there was always a bowl full of berries and fresh cream reserved for each child. We'd gobble up, while my aunt churned out tarts, pancakes, pies and waffles, all filled with fresh berries.

While my aunt's blueberry treats were best eaten hot, this blueberry ice cream recipe is the perfect way to cool off at the end of a long August day.

Can't wait until the summer harvest? In a pinch, frozen berries will do the trick.

Blueberry Ice Cream Recipe

blueberry ice cream recipe

2 C blueberries
1 tsp orange zest
¾ C sugar
2 eggs
2 C cream
1 C milk

  • Mix the blueberries and orange zest in a saucepan. If using fresh blueberries, add a ¼ C of water. If using frozen, skip the water.

  • Stir in half the sugar and simmer over low heat until juices thicken. Set aside and cool.

  • In a bowl, mix eggs and remaining sugar until light and frothy.

  • Warm milk and cream in a saucepan.

  • Add hot milk to eggs, beating constantly. Return mixture to pan and cook until it reaches about 80 degrees Celsius (170 F). When ready, mixture should coat the back of a wooden spoon and a finger run through it should leave a track mark on the spoon.

  • Place a sieve over a bowl. Strain mixture into bowl.

  • Stir in blueberries with their juices.

  • Chill several hours, then pour into ice cream maker.


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