Creating homemade ice cream offers a chance to experiment with textures and seasonal ingredients. Blueberries, with their inherent sweetness and subtle acidity, lend themselves to a dessert that balances richness and brightness. This recipe focuses on a custard-based method to achieve a velvety consistency, paired with a blueberry compote that introduces depth without overwhelming the palate.
Ingredients (Makes 1.5 quarts):
For the compote:
- 2 cups fresh blueberries (preferably in season)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the custard base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 6 large egg yolks
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
Grandma’s Homemade Blueberry Ice Cream Recipe
- Prepare the Blueberry Compote:
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (8–10 minutes). Strain through a sieve to remove skins if desired, though leaving them adds texture. Cool completely. - Make the Custard Base:
Whisk egg yolks, sugar, and salt in a bowl until pale. In a separate pot, heat cream and milk until steaming (do not boil). Gradually pour ½ cup of the hot liquid into the yolk mixture, whisking constantly to temper. Return the mixture to the pot and cook on low heat, stirring with a spatula, until it coats the back of a spoon (165°F). Strain into a clean bowl, stir in vanilla, and chill for 4 hours or overnight. - Churn and Layer:
Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions (25–30 minutes). As you transfer it to a freezer-safe container, alternate layers of ice cream with dollops of blueberry compote. Use a knife to gently swirl—avoid overmixing to maintain distinct streaks. Freeze for 4–6 hours before serving.
Serving Notes:
Allow the ice cream to sit at room temperature for 5–8 minutes before scooping. Pair with toasted nuts or a drizzle of honey to contrast the creamy base. For a lighter variation, substitute coconut milk for dairy, adjusting sugar to taste.
This approach emphasizes the synergy between a lush custard and the fruit’s natural vibrancy. By controlling sweetness and integrating the compote strategically, the result is a nuanced dessert suited for varied palates.

Peach Ice Cream Recipe: INGREDIENTS 2 lbs. (8 medium) peaches 1 cup sugar 2 tbs. lemon juice 2 cups half and half 2 cups heavy cream 1/8 tsp. salt 1. Peel and slice peaches. In large bowl, mash peaches with 1⁄2 cup sugar and lemon juice. Cover and refrigerate 30 minutes. 2. In another whip together half and half, cream, remaining 1⁄2 cup sugar, and salt until sugar is completely dissolved. Stir into peach mixture. Pour mixture into ice cream mixture and freeze according to manufactures instructions. Makes about 6 cups. |
