• 14 cups fresh or frozen blueberries
• 22 cups suga r
• 32 tablespoons wate r
• 44 cups half -and-half cream

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Instructions

1. 1

   Wash blueberries thoroughly, and pour them into a large saucepan along with the sugar and water. Stir everything together, and bring the mixture to a boil over medium-high heat. Reduce the heat, and simmer the berries for 10 to 15 minutes, until the berries are softened and the sugar has dissolved.

2. 2

   Place a fine mesh strainer over a large bowl, and pour in the blueberry sauce. Use the back of a wooden spoon to press the berry pulp to force out all the liquid. Discard the pulp (or see the Variations section below for a way to include it).

3. 3

   Let the blueberry liquid cool slightly, then whisk in the half-and-half. Cover the bowl tightly, then let it chill in the refrigerator overnight.

4. 4

   Fill the bowl of your ice cream maker with the blueberry-cream mixture, then freeze it according to the manufacturer's directions. Once it's frozen, transfer the blueberry ice cream to a freezer-proof container, and cover tightly. Place the ice cream in the freezer for two to four hours, until it's firm and scoopable. Editor's Tip: The bowl of the ice cream maker should be filled about two-thirds of the way to allow room for the ice cream to expand as it freezes. If necessary, process the ice cream in batches. Hold the extra blueberry-cream mixture in the fridge between batches.