Summer is the perfect time for homemade ice cream, and cookbook author Linda Danenberg has a great way for you to go beyond vanilla and chocolate! Linda, who wrote True Blueberry, came to
Tonia's Kitchen to talk about her recipe for, fittingly, Blueberry Ice Cream. She takes 3 cups of fresh or frozen
blueberries, along with lemon juice and water. Put everything into a pan and bring it all to a boil on high heat. Then once it's boiling reduce the heat and let it simmer until the bluberries release their juice and the mixture thickens. After that, add heavy cream and sugar put everything into an ice cream maker and freeze it. What comes out is a rich, thick violet dessert that makes for a delicious treat.
