Bluebery Ice Cream

I love summer.  It's just about time for Michigan blueberries which are truly the best ones.  I found this recipe in the July/August issue of Midwest Living.  I can't wait to try it.

3 C. fresh or frozen unsweetened blueberries
1/2 C. sugar
2 tsp. orange zest
1/3 C. orange juice
1/4 tsp. salt
1 C. whipping cream
1 1/2 C. sugar
2 tbsp. all purpose flour
4 C. milk
4 slightly beaten eggs
2 tbsp. vanilla
1 tsp. ground cardamom or cinnamon
3 C. whipping cream
2 C. chopped pecans or walnuts, toasted (optional)

In a medium saucepan, bring blueberries, 1/2 C. sugar, 1 tsp. of zest, the orange juice and salt to boiling over medium heat, mashing berries and stirring; reduce heat.  Simmer uncovered, for 5 minutes, stirring frequently.  Remove from heat; cool slightly.  Set aside 1 C. of the mixture.  Transfer remaining mixture to a food processor or blender.  cover; process or blend until almost smooth.  Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids, discard solids.  Add the reserved 1 C. of blueberry mixture and 1 C. of whipping cream to sieved mixture.  Cover; chill at least 4 hours or up to 24 hours.

Meanwhile, in a large saucepan, stir together 1 1/2 C. sugar and the flour.  Gradually stir in milk.  Cook and stir over medium heat until slightly thickened and bubbly.  Cook for 1 minute more.  Stir about 1 C. of the.   hot mixture into egg yolks; return to saucepan.  Cook and stir just until mixture returns to boiling.  Remove from heat.  Stir in vanilla and cardamom.  Cool slightly.  Cover the surface with plastic wrap.  Chill in refrigerator at least 4 hours or up to 24 hours.

In a chilled large mixing bowl, beat 3 C. whipping cream with an electric mixture on medium speed until soft peaks form.  Gently fold whipped cream into the chilled milk mixture.  Spoon into the freezer can of a 4 or 5 quart ice cream freezer. (The can should be no more than 2/3 full.)  Freeze the ice cream according to manufacturer's directions.  Fold in blueberry mixture, remaining zest and, if you like, the pecans until just swirled.  Transfer to a freezer container.  Makes about 2 quarts.