Fill the Freezer — Blueberry Buttermilk Ice Cream

After wading through too many posts and news stories about all the recalls, hidden additives and preservatives in foods lately, I’ve embarked on an effort that I’m calling my Fill the Freezer campaign.  I decided to fill my large standing freezer with lots of food that is homemade, but can easily be heated up or cooked in the time it takes us to get delivery or drive out to grab takeout.  As part of the effort I decided that I also need to resume making my own ice cream.  I used to make my own ice cream, but there was a texture component that I just was not a fan of.  There were just too many ice crystals that got in the way of transferring the flavors.  I’m not a huge ice cream fan, but I love pudding.  There’s something about the way the flavors of a pudding develop on your taste buds in layers and leave a warming vanilla aftertaste.  I’ve read every ice cream recipe book (sometimes cover to cover) I could get my hands on to figure out how to get the right texture.  Then I found Jeni’s Splendid Ice Creams at Home and mystery solved, the texture was perfect.  All the creamy yummy texture of pudding that allowed my preference for big bold flavors to transfer perfectly.

Then, I had to ask The Hubs (my in-house ice cream expert) for ideas for flavors.  He turned to me and said, “You know what flavor you can never find in the store? Blueberry!”  I was stumped.  I’ve wandered freezer aisles everywhere and don’t remember ever seeing just a plain Blueberry Ice Cream.  There were lots of strawberry ice creams, but no blueberry.  So, I made a few changes to Jeni’s Roasted Strawberry Buttermilk Ice Cream and voila!  After 24 hours in the freezer, I asked The Hubs to try it out.  I took a spoonful and it was a gorgeous true blueberry flavor with a creamy vanilla finish that just tasted like summer.  The Hubs loved it  and gave me the “Now, when I ask you to make this again two months from now, don’t you tell me you forgot the recipe” look so I figured documentation was in order:

Blueberry Buttermilk Ice Cream




1 quart blueberries

1 ½ cup sugar

Juice of half a lemon

Ice Cream Base:

4 tablespoons tapioca starch/flour

3 cups whole milk (reserve 4 tablespoons)

2 ½ cups heavy cream

1 ⅓ cup sugar

4 tablespoons tapioca syrup

½ cup buttermilk

4 ounces cream cheese, softened

¼ tsp fine sea salt

1 tbsp vanilla


  • Cook down blueberries in stock pot until temp reaches 220F.  Set aside to cool.

  • Make a slurry of 4 tablespoons of milk & 4 tablespoons tapioca starch.  Set aside. 

  • Add the milk, heavy cream, sugar, tapioca syrup & buttermilk to the stock pot.  Pour about ½ cup of blueberry syrup into the pot.

    NOTE: Use the same stock pot that you used to cook the blueberries (there should still be some blueberry syrup still sticking to the inside of the pot so use a wooden spoon and the warm milk to get the rest of it off the sides & bottom of the pan.)

  • Set the pot over medium-high heat and let it come to a boil.

  • In a 2 quart glass measuring cup, whisk sea salt into the softened cream cheese.

  • When the milk mixture starts boiling, set your timer for 4 minutes.

  • At the end of the 4 minutes, remove the stock pot from the heat and slowly whisk in the tapioca starch slurry.

  • Return the pot to the heat and stir with a wooden spoon while it boils for 1 minute.  Remove from the heat.

  • Ladle about 1 cup of the milk mixture into the cream cheese and whisk.  Add more ladles and whisk until no cream cheese lumps appear.

  • Add the rest of the milk mixture to the cream cream cheese mixture and whisk.

  • Set aside to cool.

  • When the steam subsides, add the vanilla, cover the measuring cup and refrigerate for 24 hours

  • Insert the frozen base into a 2 quart ice cream machine.

  • Whisk the ice cream base THOROUGHLY to homogenize it.  There will be some parts that are thicker than others.

  • Add the ice cream base to the ice cream machine.

  • Set two alarms: one for 30 minutes and one for 25 minutes.

  • At 25 minutes, Drain the blueberries and add them to the ice cream base.  If you have syrup left over you can add up to ¼ cup.

  • At 30 minutes move the ice cream to a 2 quart container and freeze for at least 4 hours before serving.



Leave a Comment