Blueberry Ice Cream
2 cups fresh blueberries, stemmed
1/2 cup granulated sugar
2 1/2 cups light cream or half-and-half
Fresh blueberries (for decoration)
Mix blueberries and sugar in a saucepan and cook, stirring occasionally, until the sugar dissolves and the mixture simmers. Remove from heat and let cool.
Stir in the cream, mixing well. Pour the mixture into a container and cool completely.
Cover and chill for at least 1 hour before freezing until firm, beating twice at hourly intervals.
About 20 minutes before serving, transfer ice cream to the refrigerator.
Serve decorated with blueberries.
Yield: 6 servings
Independence Day Recipes