Blueberry Ice Cream
With it being so hot right now, ice cream is a great way to end a meal. It's also a great treat to try to beat the heat. Blueberries make an excellent addition to ice cream.
2 pints fresh blueberries, rinsed well and picked over
1 cup sugar
1/4 cup water
Zest from 1 lemon, removed in long strips
1 1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons plus 1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
In a medium saucepan, combine the blueberries, sugar, water, and zest. Bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the berries start to fall apart and the syrup thickens, about 10 minutes.
Remove from the heat and discard the lemon zest. Carefully transfer in batches to a food processor or blender and purée on high-speed. Pass through a fine strainer into a large bowl, pressing against the solids with the back of a spoon to extract as much liquid as possible. Whisk in the remaining ingredients, cover, and refrigerate until well chilled, at least 3 hours.
Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and freeze until firm and ready to serve.
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