Summer has arrived! Over night we seem to have gone from highs of 11C to highs of 26C. Quite the shock to the system. I'm not sure I'm ready for this. Don't get me wrong, I don't want it to leave, just surprised at how quickly I had to go from rainboots and hoodies to sundresses and sandals.
All this sun has me thinking of my favourite summertime treats. Topping the list has to be blueberry ice cream, and blueberry galettes. Basically all things blueberry! Can't wait for our farmer's markets to be overflowing with blueberries from our local farm: Yellow Point Blues
So to prepare you all for the market bounty I'm here to share my blueberry ice cream recipe. Super simple. No cooking. It's creamy and delicious. Hand to heart I can eat the whole batch! All you need is a blender and an ice cream maker. I've got a KitchenAid stand attachment. Lives in the back of my freezer so I can have ice cream anytime I want!
Blueberry Ice Cream
4 C fresh blueberries
1 1/2 C granulated sugar (taste blueberries to know if you need more or less sugar)
1 tbsp vanilla
1/8 tsp kosher salt
1 1/2 C whole milk
2 1/2 C heavy cream
Place blueberries and sugar in blender and pulse until smooth. Add vanilla, salt, milk, cream. Pulse to combine.
Pour into your ice cream maker and churn according to instructions. I churn for roughly 15-20mins. Place into a freezer safe container (I use a loaf pan) and freeze a few hours to take it from soft serve to ice cream. Depending on size if your machine you may want to do this in two batches. Just refrigerate the mixture if not churning right away.