1. In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves —about 5-10 minutes. 2. Chill completely in an ice bath or overnight. 3. When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream. 4. Add the blueberry mixture to an ice cream maker with the cream and milk. 5. Churn according to the manufacturer’s instructions. 6. Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
