The Kid responded “Yes” when I asked if she wanted me to make her ice cream last weekend. When I asked what kind, she said purple. Pink ice cream, which was the request from the previous week, wound up being strawberry ice cream. Easy enough. But, purple stumped me.
Apparently, I was sleep deprived or suffering from post-concussion syndrome because it took me a good 10 minutes to figure out that I could make purple ice cream with blueberries.
After about a year of making ice cream with my little Cuisinart-brand maker, I’ve found that frozen fruit works much better than fresh when making ice cream. The partially-defrosted fruit is sturdier when whisking by hand or churning in the machine, and the fruit is more consistent throughout the year than a pint of fresh berries.
In the end, the ice cream was pretty good and The Kid was more interested in the whipped cream than the purple ice cream.
Blueberry Ice Cream
By Jared Paventi
- 1 3/4 cup heavy cream
- 1/2 cup milk (I used skim)
- 2/3 cup sugar
- pinch of sea salt
- 1 1/2 cups frozen blueberries, defrosted
- 2-3 tsp. pure vanilla extract
Whisk together cream and milk until blended. Add the sugar, salt and vanilla. Whisk until the sugar is dissolved. Crush some of the blueberries with the back of a spoon or with an immersion blender. Add the blueberries with their accumulated juices to the cream mixture and stir until combined.
Add to your frozen ice cream maker bowl and operate per the manufacturer’s instructions (Cuisinart says 15 to 20 minutes. I let it go 20.). Eat immediately from the bowl with a large spoon or transfer the ice cream to a resealable plastic container and put in the freezer for 2 to 4 hours to harden.