Blueberry Ice Cream with Raw Milk
Raw milk blueberry ice cream is a delicious and surprisingly easy treat for any occasion (or no occasion at all!)
Servings: 6
Calories: 1kcal
Cost: $5-10
Equipment
- A Small Saucepan
- An immersion blender
- Small Whisk
- 4 cup measuring cup or medium mixing bowl
- Ice Cream Maker (either a stand alone machine or a stand mixer attachment)
Ingredients
The Blueberry Sauce
- 1 cup Blueberries
- ⅔ cup Cane sugar
- 1 TBSP Lemon Juice
The Ice Cream Base
- ⅓ cup Maple syrup
- 2 tsp Vanilla extract
- 2 ½ cups Raw cream
- 1 cup Raw milk
- 5 Egg yolks or 3 whole eggs
- ½ tsp Salt
- 1 tbsp Arrowroot powder
Instructions
The Blueberry Sauce
- Place all blueberry sauce ingredients into a small saucepan on your stovetop.
- Bring to a slight simmer on medium-low heat.
- Once the mixture is well heated, remove from the heat and blend with an immersion blender until smooth.
- Set aside until fully cooled.
Making the Ice cream base
- Once your blueberry sauce is fully cooled, add all ice cream base ingredients except the milk and cream to a mixing bowl. Whisk until well combined and smooth. (if using whole eggs, whisk vigorously)
- Next, add the cream, milk and blueberry sauce to the bowl and whisk until well combined.
- Add the blueberry ice cream base to the ice cream churn and follow the directions of your ice cream maker. Depending on your machine, the ice cream making process can take between 15-30 minutes.
- Once your ice cream is done, you can eat it right away or transfer to a container and store in the freezer for later use.
Notes
TIP: To get EXTRA creamy ice cream, place your ice cream base into the freezer for about 10 minutes. This should not cause it to solidify but it will help speed up the ice cream making process when you add it to your ice cream churn. Your ice cream will also turn out even creamier.