Creamy Blueberry-Swirl Ice Cream

Creamy Blueberry-Swirl Ice Cream


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Blueberries are a classic fruity part of many sweet treats, from cobbler to pie. Now learn how you can swirl these juicy berries into rich homemade vanilla ice cream.

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Serving Size / Yield

6-8 servings


  • 3 C. Heavy Whipping Cream
  • 1 C. Whole Milk
  • 1 tsp. Pure Vanilla Extract
  • 8 Egg Yolks
  • 1 1/4 C. Superfine Sugar
  • 1 C. Fresh Blueberries
  • 1 Tbs. Lemon Juice

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In a large saucepan over medium heat, stir together the whipping cream, milk, and vanilla. Bring to a gentle boil. In a large mixing bowl, use an electric mixer to beat together the egg yolks and 1 cup of superfine sugar until thickened. Gradually pour in the whipping cream mixture, stirring after each addition until fully incorporated. Pour the mixture into another medium saucepan over low heat. Cook, stirring continuously, until mixture thickens to a custard-like consistency. Remove from heat and let cool for 10 minutes. Pour the mixture into a metal bowl, cover with foil, and freeze for at least 3 hours. In a medium saucepan over medium heat, combine the remaining superfine sugar with the blueberries and lemon juice. Cook, stirring continuously, until blueberries burst and release their juices. Remove from heat and let cool completely. Transfer the ice cream mixture to a large food processor or blender, and puree until smooth, using a spoon to break down large chunks of the mixture if necessary. Spoon the ice cream back into the metal bowl. Spoon the blueberry mixture over the ice cream and gently stir to create a swirl effect. Re-cover ice cream with foil and freeze for 3 more hours until firm.

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