If you are a blueberry lover, you are in for a real treat! This rich and creamy ice cream is sure to satisfy your sweet tooth! Using fresh blueberries is always best, but you can use frozen (See note below). Cook time reflects chill time. From Williams-Sonoma.
In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
Reduce heat to medium-low and simmer for 1 minute.
Remove from heat and allow to stand for 30 minutes.
Transfer blueberry mixture to food processor and process till smooth, 1 minute.
Strain through a fine mesh sieve into a bowl.
Cover and refrigerate about 3 hours to 24 hours, until well chilled.
Add cream and lemon juice to blueberry purée and stir to combine.
Transfer mixture to an ice cream machine and process according to manufacturer's directions.
Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.
