Blueberry

Remember to read the notes and hints in Quick Basic Vanilla

1. Thaw 2 1/2 c frozen wild blueberries
2. Drain (but save) extra water/juice
3. Puree blueberries in a blender-- if the blueberries are too thick to puree, add a little of the water/juice you saved until the blueberries will smoothly puree
4. Place terry-cloth or cheese-cloth over a medium bowl and dump puree into cloth
5. Strain all the juices through the cloth into the bowl and throw away the seeds/skins that remain
6. Combine blueberry juice with half-and-half, heavy whipping cream and sugar in ice cream mixer, stirring until sugar is disolved
7. Add whole milk until the level reaches the fill line (**) note 2
8. Add paddle, top with lid and place in mixer
9. Alternate ice and rock salt until area around can is filled to the top
10. Plug in mixer
11. Check every 15 minutes to add more ice and salt as the ice melts (***)

• (*) The frozen "wild" blueberries at WalMart are really good for this recipe-- they are smaller and have a richer (less pith/pulp flavor) over the large, hot-house, super-sized blueberries.
• (**) I sometimes like to fill to an inch below the fill line so that the mixer doesn't have to work quite as hard and hopefully stop when the ice cream is a bit thicker... this practice can save on the manufacturer's recommended "pack time". This extra space sometimes also causes the cream in the ice cream to whip adding a bit more air, helping the ice cream stay soft when left-overs are frozen.
• (***) Watch for the "floating ice" syndrome... you'll think you have enough ice in the mixer, but the ice is just floating on warm water :(. If this happens, either drain enough water off so that the ice packs all the way to the bottom or push new ice down forcing water to leave by the drain hole.