The flavor of this blueberry ice cream recipe is amazing. Yet, the consistency is not that of custard-based versions, but on a hot summer day, who wants to stand over a stove?
2 cups picked-over blueberries
3/4 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups heavy cream
In a saucepan add blueberries, sugar, and salt and simmer over normal heat, then crush berries and mix with a fork. Bring this batter to a boil, stirring regularly for 5 minutes and then cool to some extent. In a blender, reduce the batter to pulp with milk just until soft and stir in cream. Pour pulp through a strainer into a bowl, pressing on solids with back of a spoon. Chill batter, covered for minimum 2 hours, or until cold, and up to 1 day.
Freeze batter in an ice-cream maker. Shift ice cream to an airtight jar and place in freezer to become set. Ice cream may be made 1 week ahead.