Blueberry Ice Cream And Sorbet

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   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.

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   2. Macerate the blueberries with lemon juice. See this photo of blueberries macerating in lemon juice.

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   3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.

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   4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.

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   5. Freeze for at least 2 hours if a firmer sorbet is desired.

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   Blueberry Ice Cream

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   1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.

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   2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.

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   3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.

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    4. Add the blueberry mixture during the last 5 minutes of churning.

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    5. Freeze for at least 2 hours if a firmer consistency is desired.

* Per serving · 4 servings · Values may vary.