The blueberry ice cream is perfect – the flavor was ambrosial


2 one pint boxes fresh blueberries
1 cup granulated sugar
1/2 teaspoon salt
3 cups heavy cream
3 tablespoons lemon juice
3 tablespoons kirsch, crème de cassis or brandy (I used crème de cassis)


Wash and drain the berries. Place them in a wide and heavy saucepan or frying pan. Add the sugar and stir to mix. Cover, place over low heat and cook for 5 minutes to soften the berries a little and partially melt the sugar. Then raise the heat to moderate, uncover the pan, stir until the mixture comes to a boil and let boil for 5 minutes, stirring and pressing the berries against the sides of the pan to mash them.

Set aside to cool for a few minutes, then strain through a  large-mesh stainer. Do not use a strainer that has fine openings because even with a coarse strainer some of the the fruit will not go through. ( I used a colander, unfortunately a white colander, but it worked perfectly.) However, press through as much as you can.

Place the puréed berry mixture in the freezer or refrigerator until very cold. Stir in the salt, cream, lemon juice, and kirsch, crème de cassis or brandy. If the mixture is less than extremely cold, chill it some more in the freezer or refrigerator. This is important.

Freeze in a churn, following manufacturer’s directions. Because of the alcohol, this does not freeze too hard to serve directly from the freezer.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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