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Yesterday's blueberry ice cream did freeze properly once moved from the ice cream maker to the freezer. I had some this afternoon.
The ice cream is blueberry flavored, and it is worth eating. However, it's milder than I'd hoped: I'm guessing this is from straining out the skins. I may need to look up a recipe that does use at least part of the skin, perhaps by steeping the berries in heated milk or cream. (It's also very pale instead of bright blue, but that's not a problem.) I suspect that there's not quite as much air in it as usual, again because it went into the freezer closer to a liquid than the usual thick slush I've gotten on previous batches of ice cream in other flavors. This is the first ice cream I've made with fruit pulp, rather than citrus or spices (cinnamon, vanilla, ginger); I'm not sure where the chocolate experiments fit on that axis, but they didn't really satisfy me in any case.
The ice cream is blueberry flavored, and it is worth eating. However, it's milder than I'd hoped: I'm guessing this is from straining out the skins. I may need to look up a recipe that does use at least part of the skin, perhaps by steeping the berries in heated milk or cream. (It's also very pale instead of bright blue, but that's not a problem.) I suspect that there's not quite as much air in it as usual, again because it went into the freezer closer to a liquid than the usual thick slush I've gotten on previous batches of ice cream in other flavors. This is the first ice cream I've made with fruit pulp, rather than citrus or spices (cinnamon, vanilla, ginger); I'm not sure where the chocolate experiments fit on that axis, but they didn't really satisfy me in any case.