Blueberry Ice Cream is a very magical dessert. The color is absolutely stunning, the texture is so creamy, and the flavor is deliciously sweet. This show stopping egg free ice cream is one you’ll want to make again and again.
In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly.
In a blender (or you can use an immersion blender like I did) purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. I ended up doing this step twice.
Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day
Turn the ice cream maker on (follow the manufacturer’s instructions...I use cuisinart). If using cuisinart, pour liquid into frozen freezer bowl and mix for about 15 minutes until thickened.
Transfer ice cream to an airtight container or if using a loaf pan, cover with plastic wrap and then aluminum foil. Freeze for at least two hours before eating. Enjoy!