Fresh Blueberry Ice Cream
|Blueberries||2 Cup (32 tbs), stemmed|
|Sugar||1⁄2 Cup (8 tbs)|
|Half and half/Milk||2 1⁄2 Cup (40 tbs)|
Combine blueberries and sugar in heavy-bottomed large skillet over low heat.
Cook, stirring occasionally, until sugar dissolves and mixture simmers.
Remove from heat and stir in half and half, blending well.
Let mixture cool to room temperature.
Refrigerate until thoroughly chilled, at least 1 hour.