What You Need:

3 C of fresh blueberries
2 C of sugar, divided
2 t orange peel, shredded fine and divided
1/3 C orange juice
4 C of whipping cream, divided
2 T flour
4 C of milk
4 egg yolks, beaten lightly
2 T of vanilla
1 t ground cinnamon
2 C pecans, toasted and chopped

How to Make It:

Place the blueberries, 1/2 C sugar and 1 t of the orange peel into a saucepan.
Pour the orange juice into the pan and stir to combine well.
Place the pan over medium heat and bring the mixture to a brisk boil.
Mash the blueberries with fork and stir until blended in well.
Adjust the heat to low and simmer 5 minutes being sure to stir often.
Remove the pan from the heat and let the mixture stand 5 minutes to cool slightly.
Remove 1 C of the blueberry mixture and set aside.
Transfer the remaining mixture to the blender and blend until smooth.
Press the blended mixture through a fine sieve placed over a large mixing bowl.
Discard any remaining solid pieces.
Fold 1 C of the whipping cream into the blended mixture.
Cover the bowl and chill for at least 4 hours.
Put the remaining sugar into a saucepan.
Add the flour and stir to combine.
Pour in the milk, stirring as you pour.
Position the pan over medium heat.
Cook for 5 minutes, stirring constantly until the mixture becomes thick and bubbly.
Continue cooking and stirring for 1 additional minute.
Place 1 C of the heated mixture into the egg yolks and stir quickly to combine.
Pour the egg mixture into the saucepan.
Cook the mixture to a boil stirring constantly.
Stir in the vanilla and cinnamon.
Remove the pan from the heat and allow cooling for about 15 minutes.
Cover with plastic wrap and chill for at least 4 hours.
Place a large mixing bowl in the refrigerator to chill.
Add the remaining whipping cream to the chilled bowl and beat until soft peaks begin to form.
Fold the whipping cream into the chilled blueberry mixture.
Place the mixture into the ice cream maker and freeze according to the directions for the ice cream maker.
Before the ice cream is allowed to ripen fold in the reserved blueberry mixture, the remaining orange peel and pecans then ripen for 4 hours.

Makes 16 servings

Homemade ice cream should be allowed to ripen or harden to improve the texture of the ice cream. This will keep the ice cream from melting to fast. To ripen remove the lid and dasher from the ice cream maker. Cover the top of the freezer canister with foil. Plug the hole in the lid and replace the lid. Pack the out bucket with enough ice and rock salt to cover the canister, using 4 C of ice to 1 C of salt. Let the mixture stand for 4 hours. The mixture may also be placed in a freezer container and allowed to ripen in the freezer.