This ice cream gets its vibrant color from blueberries, but any combination of summer berries (raspberries, strawberries, etc) works well in this recipe. There is a species of elderberry called sauco (Sambucus peruviana) that grows in the Andes, and sauce berries are used for jams and desserts in countries such as Peru and Ecuador. Sauco berries would make a great ice cream, and can be substituted for blueberries in this recipe.This ice cream tastes like a frozen bowl of berries and sweetened whipped cream. If fresh blueberries are not in season, frozen wild blueberries work well.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 4 cups of ice cream.
- 2 cups blueberries (fresh, or frozen wild blueberries)
- 1/2 cup sugar
- Pinch of salt
- 1-2 limes
- 2 cups whole milk
- 1 1/4 cups whipping cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon raspberry flavoring
- Pinch of salt (to taste)
- Place the blueberries, 1/2 cup sugar, and a pinch of salt in a medium saucepan. Bring to a boil, stirring, and simmer gently for 3-4 minutes. Remove from heat and let cool. Stir in the juice of 1 lime.
- When blueberry mixture is cool enough to handle, place it in a blender and process until fairly smooth. Strain mixture through a fine mesh strainer into a medium bowl.
- Place the milk, cream, and 1/2 cup sugar in a heavy bottomed saucepan and bring to a simmer. Simmer for 2-3 minutes, then remove from heat and whisk cream mixture into blueberry mixture. Stir in vanilla, raspberry flavoring, and a pinch of salt (or to taste). Add more lime juice if desired, for tartness.
- Thoroughly chill mixture (you can place bowl in an ice bath to speed things up), then freeze mixture according to your ice cream maker's directions. Let ice cream harden further in the freezer before serving.