Blend and freeze four ingredients and, minutes later, you've got this creamy, frozen confection of plump, purple blueberries and cream. This egg-free version of ice cream demands the sweetest gems of summer for maximum flavor and color. Don't expect this to last too long. You'll be making your next batch before you know it. Rinse the berries just before using, no sooner.

Ingredients

　　2 1/2 cups fresh blueberries, rinsed

　　1 cup sugar

　　Juice of 1 small lemon

　　3 cups whole cream

　　Puree the blueberries with the sugar and lemon juice in the bowl of a food processor until smooth. Pour into a large bowl. Whisk in the cream until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's directions. Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint.

　　Note:

　　This can also be frozen in a container in the freezer and stirred every 15 minutes.

　　From Southern Farmers Market Cookbook by Holly Herrick. Text © 2009 Holly Herrick; photographs © 2009 Rick McKee. Reprinted with permission of Gibbs Smith.