Go Back
Blueberry-Maple Ice Cream from EricasRecipes.com

Blueberry-Maple Ice Cream

Erica
Wholesome, truly natural ingredients, sweetened only with blueberries and pure maple syrup, this easy Blueberry-Maple Ice Cream is dreamy, berry heaven.
Prep Time 2 hrs 15 mins
Cook Time 5 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine blueberries, ice cream

Ingredients
  

  • 1 cup heavy cream
  • 2 cups half-and-half
  • 1/2 cup pure maple syrup divided
  • 2 eggs lightly beaten
  • pinch kosher salt
  • 1/4 tsp fresh grated nutmeg divided
  • 8 oz fresh blueberries

Instructions
 

  • In a mixing bowl, whisk together the cream, half-and-half, 1/4 cup maple syrup, eggs, salt, and 1/8 tsp nutmeg. Add to the ice cream maker and process according to manufacturer's instructions. Transfer to a plastic container for freezing, and freeze until almost set.
  • While ice cream is setting, make the blueberry-maple syrup. In a medium saucepan, heat the blueberries, remaining 1/4 cup maple syrup, and 1/8 tsp nutmeg until bubbly. Simmer ~5 minutes until the berries burst, and the mixture gets syrupy with a deep rich color. Remove from the heat and cool completely. Once cool, put in the fridge to chill further.
  • After the ice cream has chilled in the freezer an hour or so and starts to set, stir in the fully cooled and chilled blueberry-maple syrup. Return to the freezer to finish freezing. Yields: a yummy box full of heaven.

Notes

Use fresh local, organic dairy and eggs if feasible. Also, if you are concerned over raw egg in ice cream, don't be. With the freezing cold, the bacteria won't grow. And by using eggs from free-range chickens if available, there is less chance that there is even potentially harmful bacteria there in the first place.
Also, the blueberry-maple syrup, by itself, is ridiculously good. Waffles, shortcake, pancakes - so much potential!