Blueberry Cobbler Ice Cream

Blueberry Cobbler Ice Cream

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 4 cups fresh blueberries
  • 1 3/4 cups sugar
  • 3 tablespoons lemon juice
  • 2 cups half and half
  • 2 cups heavy cream
  • 10 crispy European spice cookies, chopped

Directions

  1. In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.
  2. Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.
  3. Pour blueberry mixture into ice cream canister. Follow directions for your ice cream maker to freeze mixture.
  4. Stir in chopped cookies. Serve immediately as soft serve or pour into a freezer container and store in freezer.
 Serves: 8

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