Blueberry Ice Cream

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   ["Puree the blueberries, or just crush them if you prefer the""chunks"".", "Add 3 Tbs of sugar and chill in the refrigerator while you prepare the rest of the recipe.", "Beat egg yolks until light yellow.", "Add the 2 cups sugar, a little at a time, until light and fluffy.", "Add the cream.", "Add the vanilla and beat 5 minutes.", "(I know vanilla is expensive these days, but please don't use imitation vanilla; you WILL notice a difference in the taste.", ").", "Beat egg whites until stiff and gently fold into egg yolk mixture.", "Add the blueberries.", "(at this point, you may use a tiny bit of""violet"" paste food coloring if using fresh blueberries.", "I have found that if you use frozen blueberries, this will not be necessary to achieve the""blueberry"" color.", "You will need very little of this coloring, as it).", "Pour into cooled freezer can.", "Add enough whole milk to fill the can to the freeze fill line.", "Freeze according to manufacturer's directions for your ice cream freezer."]

* Per serving · 4 servings · Values may vary.

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