I admittedly adopted the base recipe from Sally Fallon’s Nourishing Traditions book, but with one minor tweak. She uses arrowroot powder, which I find gives the final ice cream a slightly “powdery”, for lack of a better word, mouth feel. Regardless, it’s nice and creamy, especially with good raw milk. And the final color and flavor are incredible—a deep dark purple blue and intense wild blueberry aroma. Sure to please!
Wild Blueberry Ice Cream
What You Need:
2 cups fresh wil blueberries
3 cups milk, preferably raw or organic/grass-fed
1/2 cup maple syrup
pinch of salt
- In a food processor or a blender, add all of the ingredients together. Alternatively, you could use a large bowl and an immersion blender. Blitz the whole lot until everything is evenly incorporated, and a nice purple-blue hue.
- Taste the mixture and adjust blueberry, maple syrup, or salt quantities to taste.
- In an ice cream machine, whether electric or hand powered, add your mixture and turn until ice crystals start to form.
- Once the mixture reaches a thick consistency—similar to soft serve ice cream, but a tad more loose, transfer to a freezer safe container and then pop into the freezer for at least 2 hours.
- Check on it to make sure its frozen through and dig in.