In a large skillet or pot, add the blueberries and sugar. Stir to combine. Add the water and heat over medium heat. Simmer for about 5-10 minutes or until the blueberries soften and burst open.
Pour the mixture into a fine mesh strainer over a bowl. Use the back of a spoon to press the mixture through the strainer. You want as much liquid as possible from the blueberries. Discard the pulp. Let cool for about 10 minutes.
Add the half & half and stir to combine. Cover with plastic wrap and place in the fridge overnight.
Pour into your ice cream maker and process according to manufacturer instructions.
Once ready, remove from the ice cream maker and place in a freezer safe container. Place in the freezer for at least 4 hours or until the desired consistency has been reached.
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In a large skillet or pot, add the blueberries and sugar. Stir to combine. Add the water and heat over medium heat. Simmer for about 5-10 minutes or until the blueberries soften and burst open.
Pour the mixture into a fine mesh strainer over a bowl. Use the back of a spoon to press the mixture through the strainer. You want as much liquid as possible from the blueberries. Discard the pulp. Let cool for about 10 minutes.
Add the half & half and stir to combine. Cover with plastic wrap and place in the fridge overnight.
Pour into your ice cream maker and process according to manufacturer instructions.
Once ready, remove from the ice cream maker and place in a freezer safe container. Place in the freezer for at least 4 hours or until the desired consistency has been reached.
Once fully chilled, scoop into bowls and enjoy!
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