It’s blueberry mania in our house this week, every day I made something with blueberries or we ate them fresh. I got a good deal on blueberries, and to top it off they were Canadian grown…can’t beat local produce!
Last night I decided I was going to experiment with blueberry ice cream. At first I mashed them, then I pureed it with a hand blender as I wasn’t happy with how it looked mashed up. To get that nice vibrant purple colour you need to cook the blueberries first. I combined it with the sugar and voila it turned into a beautiful blueberry syrup.
You will need an ice cream maker for this, make sure your bowl has been frozen for 24 hours.
What you will need:
- 3 cups fresh blueberries
- 1 and 1/2 cups heavy cream
- 1/2 cup ricotta
- 3/4 cup sugar
Mash or puree the blueberries, combine with sugar and cook on low-medium heat, bring to a light boil and remove from heat. When the blueberry sauce has cooled down to room temperature (even a little warm is fine), stir in the heavy cream and ricotta. You may blend in the ricotta for a smoother texture.
Refrigerate for at least 4 hours, although I find refrigerating over night is best, the batter becomes thick and fluffy.
Pour into the frozen ice cream bowl, and churn for about 20 minutes. Ice cream should come up onto the edges of the bowl.
Transfer in freezer safe container and allow to freeze for 1 hour before serving.
A drizzle of honey goes really nice with this ice cream.
Other suggestions to serve this with is freshly cut up mangoes, or peaches and of course fresh blueberries. Enjoy!