Blueberry Ice Cream

Step 1: Rinse and stem blueberries, if fresh.

Step 2: Place blueberries, sugar and water into a pan. Bring to a boil while stirring to dissolve the sugar. Reduce heat and stir until blueberries are all softened and smooshed and sugar is completely dissolved.

Step 3: Either strain out the skins and seeds, so you end up with about 1 1/2 cups juice. Or you can strain the juice out, but keep some of the skins and seeds for texture. (I left in some of the skins)

Step 4: Add 1/2 and 1/2 to the juice/skin mixture and chill overnight or about 8 hours. Freeze ice cream maker bowl at the same time, if necessary.

Step 5: The next day, get ice cream maker ready as per instructions. Stir blueberry mixture and pour into bowl of ice cream maker.

Step 6: Check after 25-30 minutes. It should be about the consistency of soft-serve ice cream. You can eat it right away, or store it in a covered container in the freezer for a few hours to ripen it.