Blueberry Bliss — Ice Cream-Style

My new favorite ice cream.

My new favorite ice cream.

Not only is the color vivid, so is the taste.

“Blueberry Ice Cream” sounds so matter of fact. But it’s quite special.

This is an ice cream in which the berry flavor soars spectacularly.

The sweet yet slightly tart jammy berries are intense, but softened ever so slightly by the lush cream. The quarter cup of lemon juice doesn’t make it acidic at all, but adds just an extra note of brightness at the finish.

This recipe is from “The Essential New York Times Cookbook” Cookbook” (W.W. Norton & Company), of which I received a review copy when it was first published four years ago. It was written and compiled by long-time New York Times food writer Amanda Hesser, who also co-founded Included in this weighty volume are more than 1,000 of the paper’s best and most beloved recipes.

This blueberry ice cream recipe was first published in 1988. One spoonful is all it takes to understand why it’s been a classic ever since.


Blueberry Ice Cream

(Makes about 1 quart)

1 pint blueberries

3/4 cup sugar

3/4 cup water

1/4 cup fresh lemon juice

1 cup heavy cream

Heat blueberries in a heavy saucepan, stirring occasionally, until they break down and yield their juice, 10 to 15 minutes.

Meanwhile, dissolve the sugar in the water in another pan and simmer over low heat for 10 to 15 minutes, or until you have a thin syrup. Cool.

Puree the blueberries in a food processor. Transfer to a bowl and add the lemon juice. Mix in the cooled syrup. Add the cream and mix well. Chill overnight.

The next day, pour the blueberry mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream in a container and freeze until ready to serve.

From “The Essential New York Times Cook Book” (W.W. Norton & Co.) by Amanda Hesser


More Blueberry Recipes to Try: Blueberry Coffee Cake


And: Mutti’s Blueberry Boy Bait


And: Peach Blueberry Cake


And: Bouchon Bakery’s Blueberry Muffins

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  • Great recipe! And you’ve reminded me I really need to get back to reading the food pages of the NYTimes. Used to all the time, just got out of the habit for some reason. Anyway, good stuff — thanks.

  • Irresistible! I love this ice cream flavor.



  • I love Hesser’s work – so thorough yet approachable…and blueberry ice cream is one of my favorite flavors. 🙂

  • Wow, this looks so majestic and beautiful – I am obsessed with that color. It’s more of an ice milk right, since there aren’t any eggs?

  • I wouldn’t think blueberry would turn out that way in ice cream form. I would have thought the color would be more blue than reddish, but interesting nevertheless.

  • Wow, that ice cream has such a vivid colour! Love how the recipe is so straightforward… don’t have to deal with making a custard base. Will have to try this soon… thanks! 🙂

  • i’ve never had blueberry ice cream! raspberry and black raspberry, yes, but never blueberry. looks WONDERFUL!

  • Wow this looks fabulous!! I also love the pure simplicity of the ingredients, no evaporated or condensed milk, no corn syrup. Pure summer.

  • The hubby made ice cream this weekend. The color is surprisingly vibrant, the taste is yummy, the texture is luscious. There is no substitute for heavy cream. Thanks, Foodgal =)

  • SkinnyGirl: I’m so glad you and the hubby liked it. I know what you mean — I didn’t expect the color to be so such a riotous magenta, either. But it just makes this ice cream all the more unforgettable, don’t you think?

  • Oh my goodness this ice ream looks amazing!!

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