Blend and freeze four ingredients and, minutes later, you’ve got this creamy, frozen confection of plump, purple blueberries and cream. This egg-free version of ice cream demands the sweetest gems of summer for maximum flavor and color. Don’t expect this to last too long. You’ll be making your next batch before you know it. Rinse the berries just before using, not sooner.

Ingredients:

2 1/2 cups fresh blueberries, rinsed
1 cup sugar
Juice of 1 small lemon
3 cups whole cream

(Makes about 1 1/2 quarts)

Instructions:

Puree the blueberries with the sugar and lemon in the bowl of a food processor until smooth. Pour out into a large bowl. Whisk in the cream until thoroughly combined. Freeze according to manufacturer’s directions. Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint.

Recipe from Southern Farmers Market Cookbook by Holly Herrick (Gibbs Smith, June, 2009)

http://www.gibbs-smith.com/productdetails.cfm?PC=2711