Ingredients
- 4 cups fresh blueberries
- 1 3/4 cups sugar
- 3 tablespoons lemon juice
- 2 cups half and half
- 2 cups heavy cream
- 10 crispy European spice cookies, chopped
Directions
- In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.
- Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.
- Pour blueberry mixture into ice cream canister. Follow directions for your ice cream maker to freeze mixture.
- Stir in chopped cookies. Serve immediately as soft serve or pour into a freezer container and store in freezer.
Serves: 8
