Blueberry Ice Cream

(pictured with marshmallow cream swirl).

Blueberry ice cream made with fresh or frozen blueberries.

1. Add your blueberries to a pot and heat it to a simmer for a couple of minutes to reduce/remove excess water. Once it comes to a boil, mash the blueberries to homogenize. Total cook time ~12-15 minutes.
2. In another pot add milk/cream and dry ingredients. Heat over medium while stirring to dissolve all the solids.
3. Add the reduced blueberries to your milk/cream mixture and whisk to incorporate.
4. Allow the mixture to cool down and whisk/stick blend in guar gum.
5. Chill the ice cream base for 5-24 hours to mature the base and bring the temperature to 39-40F.
6. Stick blend or whisk up the base before churning.

I used a Cuisinart ICE-21