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“Attention blueberry lovers! After watching a show on the Food Network about a Maine Blueberry Festival, I knew I had to have some of that blueberry ice cream. This recipe is the result of that search. I can't believe this stuff isn't sold in stores; it's that good. "Cook" time is machine time. Instructions do not include time needed in your conventional freezer.”
4 quarts

Ingredients Nutrition

  • 6 eggs, separated
  • 2 cups sugar
  • 1 pint heavy cream
  • 2 teaspoons vanilla
  • 3 cups blueberries (pureed or crushed, fresh or frozen, doesn't matter)
  • 3 tablespoons sugar
  • 6 cups whole milk
  • wilton violet paste food coloring (optional)


  1. Puree the blueberries, or just crush them if you prefer the"chunks".
  2. Add 3 Tbs of sugar and chill in the refrigerator while you prepare the rest of the recipe.
  3. Beat egg yolks until light yellow.
  4. Add the 2 cups sugar, a little at a time, until light and fluffy.
  5. Add the cream.
  6. Add the vanilla and beat 5 minutes. (I know vanilla is expensive these days, but please don't use imitation vanilla; you WILL notice a difference in the taste.).
  7. Beat egg whites until stiff and gently fold into egg yolk mixture.
  8. Add the blueberries.
  9. (at this point, you may use a tiny bit of"violet" paste food coloring if using fresh blueberries. I have found that if you use frozen blueberries, this will not be necessary to achieve the"blueberry" color. You will need very little of this coloring, as it).
  10. Pour into cooled freezer can.
  11. Add enough whole milk to fill the can to the freeze fill line.
  12. Freeze according to manufacturer's directions for your ice cream freezer.

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