Blueberry Ice Cream
2 c blueberries
3/4 c sugar
1/8 t salt
1 c milk
1.5 c heavy cream

In a saucepan, bring blueberries, sugar and salt to a boil over moderate heat, mashing blueberries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes. Cool slightly.

In a blender, puree mixture with milk until smooth, and stir in cream. Pour puree through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold and up to 1 day. If desired, stir in crushed dark chocolate just before freezing.

Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.

Makes 1 quart.
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