This was my first experiment with my new ice cream attachment. I didn’t really read anything about it; I just threw myself into a simple, no egg recipe. In hindsight, I slightly regret not reading any reviews. The attachment is awesome but I wish I had the sense to finish what I was doing before putting dairy products into a freezer bowl and letting them sit. Yeah, don’t do that.
This recipe came out a little crystallized and less creamy than I was hoping for. I’m not sure if it was the recipe itself, lack of eggs or my ice cream making skills. I’m sure it is a combination of all three things. You see, I messed up. I took the blueberries and thought I could heat them up in a pan so they would burst open and give me some blueberry juice to help the flavor…
Before I tried that, I dumped all the ingredients into the freezer bowl and let them sit while finishing the blueberries on the stove. That was a huge mistake! The ingredients started to freeze almost immediately and when I was ready to add the blueberries I realized that I could no longer successfully turn on the machine. The ice cream attachment paddle wouldn’t budge.
I panicked slightly and ran hot water over my freezer bowl to unfreeze the sugar, half and half, and heavy cream. I later learned that this is another no-no. I dried the bowl and decided to try again.
What did I learn from this? Make sure you have all of your ingredients ready before you start churning your ice cream! I also realized that I did not churn this recipe for as long as I should have. At least I now know what not to do!
Blueberry Ice Cream
4 cups half-and-half cream
1/2 cup heavy cream
3/4 cup white sugar
1 cup blueberries
1/2 pinch salt
Add blueberries to a skillet and heat on medium-high until most of the juice is released and the blueberries begin to burst. Once the blueberries burst open transfer the juice and blueberries to a bowl. Add the half and half, heavy cream, sugar, blueberries, berry juice and salt to the freezer bowl of your ice cream maker.
Churn the ingredients for as long as your ice cream maker suggests, usually about 20 minutes. With a non-metal utensil, transfer the soft ice cream from ice cream maker to a plastic, freezable container. Freeze 4-6 hours.
adapted from: allrecipes.com