My eldest loves this ice cream, so I’m writing down the recipe.

• 4 cups frozen blueberries
• 2 cups sugar
• 2 Tbsp water
• 1 cup buttermilk
• 3 cups heavy cream

Add blueberries, sugar, and water to a sauce pan and bring to a simmer until the blueberries pop. Strain the solids out and just use the liquid (I had about two cups of blueberry juice). Put the juice in the refrigerator until cold. Add milk and cream, then follow directions on your ice cream maker.

I used part of the ice cream to make ice cream pie. Straight out of the ice cream maker, I dished the soft ice cream into a prepared pie shell then put it in the freezer. The next day, I placed the pie on the counter for 10 minutes before cutting. Whipped cream made a good accompaniment!