Blueberry Ice Cream

1. 1

   Rinse the berries and pick out any bad ones.

2. 2

   Place in a small saucepan with the water and cook over low heat until tender, about 10 minutes.

3. 3

   Let cool slightly and puree in a blender or food processor.

4. 4

   In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils.

5. 5

   In a small saucepan, heat the half-and-half with the remaining sugar, stirring until dissolved; let cool to room temperature.

6. 6

   Stir in the blueberry puree, cream, sugared zest, juice, and vanilla.

7. 7

   Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.

8. 8

   Freeze in an ice cream maker according to the manufacturers instructions.

9. 9

   When the ice cream is almost frozen, spoon in the liqueur, if desired, and chum until blended in, about 1 minute more.

10. 10

    Transfer to a container, cover, and freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.