A few nice delicious ice cream images I found:
Homemade blueberry syrup and ice cream
Image by Jen Proctor
OK, here’s how it’s done:
First, pick a ton of blueberries at your local Michigan U-Pick farm
(a variation of this recipe)
4 cups fresh, rinsed bluebs
2 cups water
2 strips of lemon peel
2 1/2 cups sugar
lemon juice to taste
1. Put blueberries in a saucepan and mash them until most of the skins are broken
2. Add one cup of water and bring to a simmer; turn heat down to low and cook for another 5 minutes.
3. Meanwhile, in a separate pan, add remaining water and sugar, stirring until all the sugar is dissolved. Bring the mixture to a boil and boil it without stirring until the mixture reaches ~260 on a candy thermometer.
4. Add the blueberry syrup to the sugar syrup and bring it to a boil for 1 minute.
5. Let the mixture cool, then add fresh lemon juice to taste (I added about half a lemon).
Voila! Nectar of the gods. Makes about three pints.
Now, for ice cream:
I used my Donvier ice cream maker, which relies on simple freezing without salt. This recipe could be easily modified for other kinds of ice cream makers. Here’s what I did for mine:
1. Beat 1 egg and 1 egg white (to make it slightly healthier) together with barely 1/3 cup of sugar (the syrup is so sweet, you really don’t need to add much, if any, sugar to the ice cream).
2. Add 1/2 tsp. vanilla extract, 1/2 cup cream, and 3/4 cup milk and mix. (I use milk + cream, instead of cream only, partly to make it a bit healthier but also because I don’t like the heavy cream texture – use your own variation).
3. Slowly add 1 cup of the cooled blueberry syrup to the mix and stir slightly.
4. Pour into the Donvier and follow directions.
Presto! The most delicious. thing. ever. Makes about 1 quart.
Image by -PinkFarasha.*