Homemade Blueberry Ice Cream in the Kitchen Aid
This past July, our family was blessed with the opportunity to be able to pick our own fresh blueberries. For three weekends in a row we’d drive about 12 miles to the You Pick Blueberry Farm in Portsmouth Rhode Island. The place was well kept, and the owners were so incredibly sweet. For just $2 per pint you could pick (and taste) some of the finest native blueberries around!
Between our 3 weekend trips, we ended up picking 15 pints of berries. I think the experience was incredibly special because all five of use were working together to harvest a treat. I still have some berries in the freezer, and have already made blueberry pancakes, cobbler, and muffins.
I have always had a fond love for blueberry ice cream so I knew that was going to be a priority for our Frozen Month Recipe Challenge. In the past we have made homemade ice cream in a bag, but now have the ice cream attachment for our Kitchen Aid. If you are contemplating purchasing that attachment, it will cost you around $80, but it is worth it!
Homemade Blueberry Ice Cream in the Kitchen Aid Ingredients:
- 4 cups of frozen blueberries
- 1 quart of light or heavy cream
- 1 small 8 ounce can off condensed milk
- 1 tablespoon of vanilla extract
- Place your quart of cream in the freezer for 15 minutes
- After 15 minutes, take your cream out of the freezer, and add all your ingredients to a large bowl-mix well
- Add your mixture into your ice cream maker or Kitchen Aid until it reaches soft serve consistency.
- We usually have to place ours in the freezer for an additional 2 hours to reach hard ice cream consistency.
Your family should really enjoy this homemade blueberry ice cream because it is so creamy, and delicious! Plus making it in the Kitchen Aid Ice Cream Attachment made it a breeze!