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Blueberry Icecream


3 cups sugar (divided)
6 eggs
1 can evaporated milk
1 can sweetened and condensed milk
2 cups blueberry juice Ocean Spray)
1 teaspoon vanilla flavoring
1 pint fresh blueberries


In a sauce pan combine the fresh blueberries, 1 cup sugar, and 1/4 cup water. On high heat, stir and bring to a boil, boil until the blueberries have burst their skins. In a large mixing bowl, combine two cups sugar and the eggs and beat until frothy. Slowly pour in the evaporated and then sweetened and condensed milk and mix until incorporated. Next add the 2 cups of blueberry juice and the flavoring and mix those in as well. Add milk and mix. Pour mixture into ice cream bucket and add additional milk to fill until about a half inch below the fill line. Freeze the ice cream at least halfway (15-20) minutes. Open up ice cream freezer being careful not to get salt in the freezer. Add blueberry mixture to the freezer and continue to freeze until freezer stops. Allow ice cream to ripen for 1-4 hours before eating. This recipe can be made richer by using whole milk and whipping cream in place of the evaporated milk. A lower fat version can be made using skim milk and evaporated skim milk. This makes enough for a 6 qt ice cream freezer. You can adjust the recipe for a smaller freezer by adjusting the amount of sugar in the ice cream base by 1/3 cup per quart and the number of eggs by 1 egg per quart and using less milk to fill the canister.

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