Blueberry Cardamom Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Blueberry Cardamom Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Ingredients
  • 2 cups blueberries
  • 1 Tbsp water
  • 1/2 tsp ground cardamom
  • 2/3 cup sugar
  • 2 cups heavy cream
  • 1 cup milk
Servings: quarts
Units:
Instructions
  1. Stir and simmer together blueberries, water, sugar, and cardamom until blueberries soften and the sugar dissolves- about 5-10 minutes. Chill completely – in an ice bath or overnight.
  2. When the blueberries are sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind they do get very hard.
  3. Add to ice cream maker with cream and milk. Churn according to package instructions.
  4. Eat it right up! Straight from the machine is best – when it’s like soft serve. You could also put in a container and freeze a few hours longer, until scoopable.