Rating: 4.5 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 14

Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd.

Julianna Grimes Bottcher
Recipe by Cooking Light July 2006

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
34 mins
total:
2 hrs 36 mins
Yield:
12 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

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  • Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

  • Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Chef's Notes

This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Nutrition Facts

268 calories; calories from fat 26%; fat 7.8g; saturated fat 4.4g; mono fat 2.3g; poly fat 0.5g; protein 5.4g; carbohydrates 45.8g; fiber 0.9g; cholesterol 90mg; iron 0.3mg; sodium 100mg; calcium 49mg.
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