Blueberries and Cream
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
8
Most blueberries are large and round with deep blue skins and a powdery white bloom. In season from late spring until the end of the summer, they are a delicious treat when warm weather arrives. Like all berries, blueberries freeze beautifully, so if you cannot find fresh ones, use frozen. Tiny, sweet Maine blueberries are especially good. These low-bush berries, famous for growing wild in Maine and similar cool climates, do not travel well, although nowadays a fairly good-sized crop is cultivated and sold frozen or made into preserves.
Ingredients:
- 2 cups fresh blueberries or frozen blueberries
(see Note) - 3⁄4 cup water
- 1 cup sugar
- 1 cup heavy cream
- 1 Tbs. fresh lemon juice
Directions:
In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Note: If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blueberries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.
Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Note: If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blueberries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.
Adapted from
Williams-Sonoma Collection Series,
Ice Cream,
by Mary Goodbody
(Simon & Schuster, 2003).
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