Categories: Blueberries, Dessert, Ice Cream

Ingredients

• 1 1/2 cups fresh blueberries
• 1 3/4 cups whole milk
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 2/3 cup sugar

Directions

1. Add blueberries and ½ cup milk to a blender; blend until fairly smooth, scraping down the sides as necessary.

2. Blend in the lemon juice and salt; set aside. Warm the remaining 1 ¼ cups milk in a medium saucepan over low heat.

3. Stir in the sugar until dissolved; cool 5 minutes.

4. Pour into the blender with the blueberry puree; blend until smooth.

5. Strain through a fine-mesh sieve into a medium bowl; refrigerate until well chilled, for at least 4 hours or overnight.

6. Freeze in your ice cream machine according to manufacturer’s instructions.

7. Serve at once or transfer to a freezer container, seal well, and store in freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

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