Blueberry and Vanilla Ice Cream: Not Quite a Saturday

Posted on: September 9, 2012

I know. It’s Sunday already. My first attempt at my new resolution, and I’m already behind. On the up side, I’m only late by a day, and I’ve a reasonably good reason…

I forgot you need to freeze ice cream 🙂

Blueberry and Vanilla Ice Cream



3/4 cup sugar

2 cups of blueberries (I used frozen: heaps cheaper!)

1 ‘lid’ of vanilla essence. (if you’re not using a standard bottle, I’d equate it to about 1/4 tsp)

1 cup milk

1 1/2 cups of cream


1. Put the blueberries, sugar and vanilla essence in a saucepan, and heat gently. Stir slowly, mashing the blueberries and mixing through the sugar. It should take about 5 minutes to achieve a lovely syrup consistency.

2. Let the syrup cool, and add the milk.

3. Blend until smooth.

4. Stir in the cream.

5. If you want a perfect consistency, strain the mix through a sieve or cheesecloth. This is not a required step: I find the slight texture gained from the seeds, and the occasional lump of fruit to be a lovely addition to the final ice-cream.

6. Chill for an hour (until cold). The mix can be chilled for as much as a day if necessary.

7. Pour into your ice cream maker!!

8. Scoop out into a container, and freeze for a few hours, or until fully set.

9. EAT!!! Preferably with family or friends to ensure loads of compliments!

TIP: I recommend you set aside a “sweet” wooden spoon. Nothing makes your ice cream more disappointing than a garlic or tomato aftertaste…


2 Responses to "Blueberry and Vanilla Ice Cream: Not Quite a Saturday"

I love homemade ice creams! I’ll definitely try this recipe.

Great 🙂 let me know how it goes, Aly!

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