"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Homemade Blueberry Ice Cream Recipe

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This recipe for Homemade Blueberry Ice Cream, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Sutton
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups fresh or frozen blueberries
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup water
2 cups heavy whipping cream
1/2 tsp. vanilla flavoring
1 can Eagle Brand milk
1 & 1/2 cup sugar
4 eggs
1 (12 oz.) can Pet milk

Directions:
Directions:
In a large saucepan on the stove combine the blueberries, 1 cup sugar, lemon juice and water. Mix well. Cook ingredients over medium to high heat until the mixture comes to a boil. Then reduce heat to medium - low and let it simmer stirring occasionally until the blueberries release their juice and the mixture slightly thickens. Usually this takes about 12 minutes. Then remove mixture from heat and set aside to cool completely. While the mixture is cooling take another mixing bowl and combine the Eagle Brand milk, Pet milk, 1 1/2 c. sugar, and eggs beating well with a wire whisk till mixed up well. Mix in the heavy cream and vanilla flavoring. Once the blueberry mixture has cooled completely pour into new mixture. Combine everything until it is mixed up completely and pour into a 4 qt. ice cream freezer and freeze.

 

 

 

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