Blueberry Sherbet

Remember, sherbet has 1 "r," not 2. Ok, we got that straight. I've been making quarts of ice cream weekly and this seems to strike the balance between satisfying, lightish, and summery goodness.

Sherbet - Milk - Eggs = Ice Cream

Blueberry Sherbet
shopping = easy
difficulty = medium
expense = medium

3 pints blueberries
3/4 cup sugar
3/4 cup water
1/4 t. kosher salt
3 T. lemon juice
2 t. vodka, (I use dogfish vodka - local ingredients)
2/3 cup heavy cream
(if you are going to buy one organic, high-quality item here, make it the cream)

1. In a medium saucepan, add blueberries, water, salt, sugar
2. Using a potato masher, mash mixture carefully, 2 minutes
3. Bring mixture to simmer.
4. Simmer 5 minutes
5. Cover and cool for 1 hour
6. Press mixture through a strainer into a glass/steel container.
7. Cool mixture overnight (the remaining blueberry mash is a great fresh jam.)
8. [Next Day] Whisk cream to soft peaks.
9. While whisking (or with KitchenAid on low), slowly pour in blueberry mixture.
10. Whisk for 20-30 seconds - some white streaks is ok.
11. Turn on ice cream machine and pour in mixture.
12. Churn for 15-20 minutes (SHERBET SHOULD NOT BE STIFF. THAT WOULD BE TOO FAR.)
13. Put into pint containers and freeze for 2+ hours