Last weekend, Amanda, Pete, Evan and I were sitting in the sun, drinking beer. Pretty typical. And then our friend Mer showed up. Also typical. So there we were, sweating our faces off, drinking craft beers (Seattle is craft beer heaven, by the way). Aside from the sweating our faces off, this is basically what we always do. So anyway, Amanda started talking about homemade ice cream, and the next thing you know, we were all crammed into my apartment around my ice cream maker. Summer is the best.
I love a good egg-filled custard based ice cream. All creamy and rich. But for those moments when you want homemade ice cream and you want it right now (er, well, in 20 minutes) this simple milk and cream base can't be beat. No cooking. No extra cooling or anything. The only added step here is throwing some fresh blueberries in a blender with fresh lemon juice to make a tangy, fruity, swirly mix-in. 
It's seriously so easy and basic that I almost didn't share it. But the little bites I've been sneaking from the freezer all week were enough to change my mind. Simple Blueberry Ice Cream
Ice cream maker required
Ice cream maker required
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt
2 cups fresh blueberries
Juice from 1 lemon
Whisk together cream, milk, sugar, vanilla, and salt, and pour into your ice cream maker. Follow ice cream maker's instructions.
While ice cream maker is doing it's thing, blend together blueberries and lemon juice. Feel free to add a little liquid sweetener if you want (like honey or agave) but I like the tang.
Right as ice cream is almost done, add 3/4 of the blueberry mixture and continue running machine until it's mixed in.
To eat as soft serve, top with a little additional blueberry sauce.
To freeze for hard ice cream, pour ice cream into a freezer safe dish, and pour remaining blueberry mix on top. Swirl with a fork. Freeze until set.
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