This is the best Blueberry Ice Cream recipe, made using simple ingredients like eggs, cream, and milk and fresh blueberries to make for an ultra-creamy and fruit-forward taste and consistency. This is a an old fashioned blueberry ice cream recipe made with a custard base that requires an ice cream churner.
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Blueberry ice cream is one of those flavors that you are very unlikely to find in a grocery store, or even in a homemade ice cream shop. And honestly, I'm not sure why! It's such an incredible ice cream flavor, with an amazing robust blueberry taste with the ideal balance between bright fruit flavor and cream.
It took many testing batches to get the perfect balance, though my son, who has been a voracious blueberry eater practically since birth, was quite thrilled about that. He's loved every single iteration I've made, but I think this final recipe is the perfect one. It packs in as much berry flavor as possible, and uses a secret (all natural) ingredient to help keep it creamy and scoopable, even straight from the freezer.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- fresh blueberries (use regular blueberries or wild ones, and fresh or frozen is fine--there are notes for both options in the recipe)
- fresh orange juice and zest (it just helps round out the flavor, but doesn't overpower the blueberry)
- granulated sugar
- dry milk powder (see below for more)
- eggs
- coarse kosher salt
- heavy cream
- whole milk
- cinnamon (just a small pinch, to help round out the flavor)
Let's Talk About Milk Powder
This recipe calls for milk powder, which is milk that has been evaporated to remove its water content, resulting in a dry powder. Both nonfat and whole milk powder can be used for this recipe.
When adding it to ice cream, there are two major benefits: it enhances the texture and improves the flavor.
Milk powder is hygroscopic, which means it has the ability to absorb and hold moisture and bind water. This allows the ice cream base to have a high amount of strawberries added to it without the base getting icy.
Adding this concentrated milk powder to the blueberry ice cream not only gives it a creamy taste but also helps keep it lighter without the need for excess heavy cream.
Useful Tools to Make This Recipe
Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.
- 1-2 medium heavy bottomed sauce pans
- one large metal bowl, one medium metal bowl
- fine strainer
- whisk and spatula
- ice cream maker
- containers to storage the ice cream
- kitchen essentials: measuring utensils
Custard Vs. Philadelphia Style Ice Cream
There are two distinct styles of ice cream: custard (or French style) and no-heat (or Philadelphia style).
In general, custard-style ice cream is made by cooking eggs and other ingredients on the stovetop, while Philadelphia-style ice cream is made by mixing the ingredients without eggs and then chilling them.
I almost always prefer custard style (almost! but with some exceptions).
This blueberry ice cream recipe uses a custard base.
While many custard recipes use egg yolks for their lecithin content, stabilizing the emulsion and preventing large ice crystal formation, in my recipes, depending on the flavor, I use a mix of whole eggs and yolks for different flavors. The proteins in egg whites still contribute some stabilization and body, even without lecithin.
This blueberry ice cream recipe uses only two whole eggs, which differs significantly from the typical ice cream recipes that call for six egg yolks. Using a higher quantity of egg yolks does aid in the texture of the ice cream, but I feel like it also masks the blueberry flavor and changes the color of the ice cream.
There are also a ton of no-churn style ice creams out there. I've tried a few and I did not like them. Unfortunately I can't offer suggestions on how to make this recipe without an ice cream churner.
Overview of Steps
Here is a simple overview of the recipe. For the full recipe, scroll down to the end of this article.
- Freeze the ice cream machine canister if necessary
- Cook the peaches, and blend them until they're semi-smooth (with some small pieces of peach ok)
- Whisk together all ice cream base ingredients
- Heat on the stove top
- Strain and immediately chill
- Add peach puree to the base
- Chill the ice cream base overnight
- Spin / churn the ice cream base to a soft serve consistency
- Harden the ice cream to desire consistency in the freezer
- Scoop and enjoy!
Cooking the Blueberries
This recipe requires the peaches to be cooked separately first. This step slightly reduces the moisture content of the fruit, which helps in the texture and flavor.
The peaches are cooked with sugar and lemon juice, simmering gently for 5 minutes. Following that, the peaches are blended (I recommend using an immersion blender due to the small quantity of fruit) until they reach a nearly smooth consistency, with some small bits of peach still intact.
This peach puree will not be cooked with the ice cream custard. It will be added to the ice cream custard after it is cooked.
Why No Tempering is Needed
I'm all for streamlining processes, and I'm happy to share that tempering eggs is entirely unnecessary when making an ice cream base.
You might be wondering why I'm saying tempering isn't necessary when almost all custard ice cream recipes call for it, right? And I think the honest answer is because it's always how things have been done, and often times once we as humans learn something in the kitchen we don't question and and we just do it.
However, I'm always questioning why we do things the way we do in the kitchen, and this is especially true the longer I've been doing this job.
I don't think it's necessary to temper the eggs as they will be gradually heated from the start. Plus, whisking the eggs with sugar and distributing them evenly beforehand can help prevent them from scrambling before the custard sets.
Tips for Successful Making Ice Cream Custard
The key components in custard are the eggs, which provide structure and richness, and stability, as well as the fat molecules that create a rich mouthfeel when they are suspended in the liquid. Slowly heating the custard to 175º causes the protein in the eggs to denature, where the egg proteins unravel and then eventually bond back together, resulting in a thickened texture.
As mentioned above, this recipe forgoes the typical call for tempering, because it’s truly unnecessary, however, follow these tips to ensure success with your custard:
- Whisk the sugar and milk powder first, to evenly disperse the powder, and then add the eggs and whisk vigorously before cooking. The even distribution of these ingredients helps keep the mixture homogenized during cooking.
- Use a medium heavy-bottomed saucepan which helps distribute heat evenly and reduces the risk of scorching or burning the custard. Using too large of a pot can increase the speed at which the eggs cook due to increased surface area, making it easier to overcook them.
- Use medium to medium-low heat. Controlling the temperature is important to avoid curdling, or cooking the eggs too quickly (as mentioned above).
- Stir constantly, taking care to get in the edges of the pan. A rubber spatula is best.
- Don’t walk away. At most, this process takes about 10 minutes. But the custard can go from perfectly done to overcooked (ie curdled) in a few seconds.
- Use a thermometer, if possible. The recipe calls for cooking the custard to 175Fº initially. Make sure that the thermometer is accurately taking the temperature from the middle of the liquid. Once it reaches 175Fº, pull it off the heat and stir for about a minute to let the custard slowly come up to 180Fº, before straining into an ice bath. 180Fº is an ideal temperature of the custard, but going over it is getting dangerously close to boiling it.
- Speaking of straining, do strain the custard. Often the chalazae from the egg white tends to get cooked, and it’s best to strain that out.
- Use an ice bath: Using an ice bath will quickly bring the custard down to temperature, which is always a good idea. See below for more on this!
How to Make an Ice Bath
An ice bath can be used to make the cooling process faster.
Using metal for an ice bath is important because it’s the most efficient material for heat exchange. Glass or ceramic don’t work as fast as metal. Ensure your ice bath has a bit of water in it as well, as water is a more efficient conductor of heat than air. Just be sure none of the ice water spills into the custard.
Once the custard is cool, immediately transfer the ice cream mix to an airtight container to let it “ripen” or chill, preferably overnight. It’s essential to have a very cold ice cream base before it is churned, see more on that below.
Freezing the Ice Cream
Now it’s time for the magic!
Before freezing keep two things in mind: the ice cream base must be very cold (below 40ºF is a must, but the lower the better) and if your ice cream machine needs to be frozen, it should be in the freezer for at least 24 hours.
Speaking of, let’s talk about ice cream machines.
I’ve owned and operated so many different types and brands of ice cream machines, ranging from the inexpensive countertop frozen canister ice cream machines to a kitchen aid attachment to my newest fancy compressor ice cream machine. While I’m definitely happy with my recent purchase, it is not necessary to make good ice cream.
If I had to recommend a model to a beginner ice cream maker, this inexpensive but trusted model is the one I’d recommend. Just make sure to freeze it thoroughly before using it!
It's important to be mindful of how much you churn the mixture. Over-churning can cause too much air to be introduced, resulting in a less dense and potentially undesirable texture.
To achieve optimal results, following the instructions provided by the ice cream maker manufacturer and monitoring the churning process closely is best.
Generally speaking, churn until the ice cream reaches the soft serve stage. In my machine, I notice a change in the noise it makes when the ice cream is ready.
Storing Blueberry Ice Cream
The last step in making blueberry ice cream is to store it properly. After the ice cream has been churned and frozen, it must “harden” in the freezer for some time. This chilling period fully sets up the ice cream to the correct consistency.
The faster it hardens, the smaller the ice crystals, the smoother the ice cream.
To harden your ice cream, you can either put it in one large container or divide it into several small ones. Although using containers specifically designed for ice cream is more convenient if you make it often, you can also use any container you already have at home.
Here are some things to consider in terms of storage:
- It should be a container with a tight-fitting lid to help prevent air from entering and ice crystals from forming.
- It should be a container that is safe to freeze, of course! As in, some plastic or glass containers might not be freezer-safe.
- A shallow, or small container is best because it allows the ice cream to freeze and harden more evenly and quickly.
- Make sure that the container, especially if it is plastic, does not have any residual smell from another food. Nothing will ruin an ice cream faster than storing it in a container that previously held something garlicky.
I've tried various ice cream storage solutions over the years, including glass containers, recycled take-out quart containers, and specialty-made ice cream containers. My favorite option is disposable pint containers I purchase on Amazon / at a restaurant supply store designed specifically for ice cream. They freeze the ice cream in small batches and make it easy to scoop. They also do a really great job of preventing ice crystal formation because they fit tightly. These containers are inexpensive to buy, but keep in mind they are not reusable.
Another option I like is using small, reusable mini containers. They are convenient because they provide individual portion sizes, allowing anyone to grab a container from the freezer without the need for scooping.
A few other factors to point out:
- Place a piece of parchment paper on the surface of the ice cream to minimize air exposure from the ice cream.
- Freeze promptly and thoroughly: Place the sealed container of blueberry ice cream in the coldest part of your freezer as soon as possible. Ensure that your freezer is set to the appropriate temperature for freezing ice cream, typically around -18°C (0°F) or lower.
- Allow enough space around the container for proper airflow.
How Long Will It Keep?
Blueberry Ice Cream doesn't have a long shelf life because it lacks stabilizers or preservatives in its ingredients.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process.
Over time, ice cream will develop freezer burn and change taste and texture, so for the best possible ice cream consume it sooner rather than later.
More Ice Cream Recipes
I am so honored when you make a recipe from my site! If you make this Blueberry Ice Cream recipe, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
PrintFull Recipe
Blueberry Ice Cream
This is the best Blueberry Ice Cream recipe, made using simple ingredients like eggs, cream, and milk and fresh blueberries to make for an ultra-creamy and fruit-forward taste and consistency. This is a an old fashioned blueberry ice cream recipe made with a custard base that requires an ice cream churner.
- Prep Time: 00:20
- Churning Time: 00:30
- Total Time: 00:50 + chilling time
- Yield: About 3 pints
- Category: Ice Cream
- Method: Churn
Ingredients
- 14 ounces (about 2-½ cups) fresh blueberries, washed and dried
- 1 cup (200 grams) granulated sugar, divided
- Orange zest from half of the orange (about 2 teaspoons)
- 2 tablespoons fresh orange juice (see note)
- 2 tablespoons dry milk powder
- ¼ teaspoon coarse kosher salt
- ⅛ teaspoon ground cinnamon
- 2 large eggs
- 1-½ cups (340 grams) heavy cream
- ½ cup (115 grams) whole milk
Instructions
- In a medium pot, stir together blueberries, ½ cup of sugar, orange zest and orange juice. Cook over medium heat until bubbling. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.
- Remove from the heat and set the reduced blueberries aside.
- Set up an ice bath with two nested metal bowls.
- In a medium bowl, whisk together the remaining ½ cup of sugar, milk powder, salt and cinnamon. Add in the eggs and whisk vigorously for one minute, until the mixture is lightened.
- Whisk in the cream and milk.
- Transfer the mixture to a medium heavy-bottomed pot. Cook over medium heat, stirring constantly, especially along the edges and the bottom of the pot. Cook until it reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check the custard is set without an instant-read thermometer, take a wooden spoon and coat it with custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a fine-mesh strainer into the prepared ice bath. Stir in the blueberry mixture.
- Cool the custard in the ice bath to room temperature, stirring occasionally.
- Chill the custard thoroughly in the refrigerator, until at least 40ºF, but preferably overnight.
- Freeze the blueberry custard, according to the recommended manufacturer’s instructions of the ice cream maker, until the ice cream has reached a soft-serve consistency.
- Transfer the blueberry ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Blueberry Ice Cream was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
Be sure to zest your orange before your juice it
You can use high quality frozen blueberries. Let them defrost in the sugar and lemon juice in the pot in step 1 of the recipe. Frozen or fresh wild blueberries also work great in this recipe.
Milk powder can be found in most grocery stores in the baking aisle. It is highly recommended for this recipe, but if you absolutely cannot find it, you can skip it. It will result in less creamy ice cream, that may be harder to scoop.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process. To help prevent freezer burn, place a piece of parchment paper on the surface of the ice cream in the storage container to minimize air exposure from the ice cream. Freeze promptly and thoroughly. Store the ice cream container in the coldest part of your freezer immediately.
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