blueberry brown sugar ice cream

blueberry brown sugar ice creamIf you follow on Facebook, you may have seen that Santy brought me an ice cream attachment for my Kitchen Aid mixer.  I warned er.. promised there would be ice cream on the blog soon, and here we are!  But you might be thinking, ‘ice cream in winter?’.  To that I say…’we still have mouths, don’t we?’

This is essentially a blueberry ice cream made with a brown sugar base.  It’s super yummy even without the berries, but don’t leave them out!  The use of eggs (making a custard) in this recipe really give a nice texture to the final product.

macerating blueberriesMacerating the blueberries draws out juices and amps up the flavour so don’t skip it.  If you prefer to use frozen berries, let them thaw before adding the sugar.

blueberry brown sugar ice cream.


  • 2 cup milk
  • 1 cup heavy whipping cream
  • 1 Tbsp vanilla extract
  • 5 large egg yolks
  • 1 cup brown sugar, divided
  • 3 cups fresh blueberries, picked over
  • 1/4 tsp lemon juice


  1. Toss blueberries in 1/4 cup of the brown sugar, lemon juice and mash slightly. Set aside to macerate for at least 1 hour. Can be done the day ahead if you prefer.
  2. Pour milk, cream and vanilla into a large saucepan and bring to a simmer.
  3. Whisk egg yolks with brown sugar, until mixture is thick and pale.
  4. Slowly add the hot milk mixture to the eggs, one ladle-full at a time, whisking continuously until all the cream has been added.
  5. Pour the mixture back into the pot and cook over low heat for just a few minutes longer until the mixture thickens and coats the back of a spoon.
  6. Strain through a fine mesh strainer. Stir in blueberry puree.
  7. Cool and then chill thoroughly. It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.
  8. Pour into a commercial ice cream maker and follow the manufacturer's instructions for freezing.

If you prefer a smoother texture, stir the blueberry mixture into the cream base after it has finished cooking and coats the spoon, then strain the entire mixture to eliminate the blueberry skins.

blueberry ice cream

In my Kitchen Aid ice cream maker attachment, I let it churn for 20 minutes then freeze for a firmer ice cream, at least 2-3 hours.

On a side note, I usually carve out a 2 foot square area do take a picture in my kid messy house… often in my living room because it gets lots of daylight.  So yes… that’s my ceiling fan and my faint reflection on the back of the ice cream scoop.  Think of it like an Easter egg… a little bonus content.  One day I’ll show the out takes with my 4 year olds fingers in the shot trying to get at the ice cream.  And if I’m brave, what the rest of my coffee table looks like… with all the toys, snacks, baby socks etc!

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