2 cups blueberries
2 cups milk
1/2 cup sugar
2 tablespoons water
zest and juice of 1 lime
Directions:
In a medium saucepan bring the blueberries, water and sugar to a boil, stirring occasionally. Reduce the heat and simmer until the blueberries are easily mashed and the sugar is fully dissolved. Mash with a potato masher until fairly smooth. You can either strain (really mashing the pulp with the back of spoon to get all of the guts out) or leave the skins in. Stir in the lime juice and zest. Allow to cool to room temperature then stir in the milk. Refrigerate overnight or until very cold then pour into a ice cream or gelato maker and churn as per the machine’s directions. Store in an air-tight, freezer-safe container.
My thoughts:
Homemade gelato has a lot of things going for it. It is infinitely adaptable, lower in fat than ice cream, doesn’t use eggs (no tempering or beating to a ribbon needed!)and requires very little over-the-stove time, a major plus when living in a hot and humid place like Baltimore in July. This particular gelato is especially fun to make, the color is dramatic (if a bit bilious in the pre-churned state) and the blueberry flavor remains true and fresh. I always feel a little guilty doing anything with blueberries (so expensive! so already perfect!) beyond simply popping them in my mouth. Gelato, like the blueberry-ginger ice box pie makes the most of their flavor with a minimal amount of fuss.
The color is amazing.
The colour is amazing. My ice cream maker arrived on Sat – will have to try this one!
Home made ice creams are great, we can do it as our imagination wants it 🙂 Yours looks great!
What a fantastic color. It looks so refreshing.
Absolutely stunning! If it tastes as good as it looks, you’ve got a real winner.
I want a blouse in that gorgeous color! 😉
What do you mean…or Gelato maker?
They have a totaly different machine for gelato? Wow!
I only have an ice cream maker-that will have to do. 🙂
Well of course this is totally up my alley. I’ve been all about the blueberry frozen treats lately. I’ve yet to get to the gelato though. I think I’ll have to get on that. Isn’t the color amazing?!
Thanks for the recipe – I’ve been hoarding blueberries while they’re available and this seems like a light and refreshing way to always have some on hand.
The color is incredible! I would love to have a taste too!
yet another reason to get myself an ice cream maker!! i’ll put it on the list to make when i get one 🙂
That’s funny, I feel guilty when we devour our blueberries straight from the box and never make anything special with them. This looks amazing though, will keep it in mind if we ever keep berries around long enough!
Wow that’s purple! Looks delicious.
Rachel,
Inspired by your Blueberry gelato post, I made it yesterday. Used 2 cups of frozen blueberries (frozen by me, not by some corporate shill), which I think made for a faster base – oddly enough – they seemed to release more juices faster than when cooking down fresh blueberries. Decided that I didn’t want to deal with skins so I put it through a food mill on the finest disk and got 1 c. of puree/liquid. Now my husband won’t leave me alone and wants me to reproduce this concoction with any and every fruit possible. I blame you (thankfully). It’s amazing!
I loved the look of this icy treat. It inspired me to make a vegan version, it turned out great! Thanks.
I tried the gelato today, it is amazing. The color is wild and everyone loved it. I used 1% organic milk and fresh blueberries and did not strain the skins out…yum!