Blueberry Ice Cream and Sorbet

Natural Health Supply

cuisinart ice cream maker

There she is! My beautiful red Cuisinart ice cream maker. My mouth is watering just looking at it.

I made two desserts this weekend: Blueberry Ice Cream and Blueberry Sorbet.

Blueberry Sorbet
1 1/4 cup sugar
1 cup water
1 quart blueberries
4 tbsp fresh lemon juice

Blueberry Ice Cream
1 pint blueberries
3 tbsp fresh lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker. If making these two desserts one after another, begin with Blueberry Sorbet, to keep the sorbet dairy-free.

blueberry macerating in lemon juice

Blueberry Sorbet

1. Boil sugar and water in a medium saucepan. Reduce heat and simmer without stirring until sugar is completely dissolved. Transfer to a bowl and cool completely.
2. Macerate the blueberries with lemon juice.
3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.
4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
5. Freeze for at least 2 hours if a firmer sorbet is desired.

Blueberry Ice Cream

1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.
2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.
3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.
4. Add the blueberry mixture during the last 5 minutes of churning.
5. Freeze for at least 2 hours if a firmer consistency is desired.

blueberry sorbet used as topping for bread

My husband wanted to eat his sorbet before it was frozen so he used it as a topping on a slice of my fresh baked bread. It was kind of weird to me, a bit heartier than I like my desserts, but he liked it, so what the hey! I’m happy if he’s happy! πŸ˜€

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Blueberry Sorbet and Blueberry Ice Cream
natural health supply

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