Vanilla Bean Ice Cream with Blueberry Wine Sauce

Vanilla Bean Ice Cream with Blueberry Wine SauceThis Vanilla Bean Ice Cream with Blueberry Wine Sauce is a special summertime treat!

Vanilla Bean Ice Cream
Makes about 12 servings
  • 9 cups milk, divided
  • 1 (12-ounce) can evaporated milk
  • 1 cup sugar
  • 2 vanilla beans, split and seeds scraped
  • 3 large eggs, lightly beaten
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons vanilla extract
  • 1 recipe Blueberry Wine Sauce (recipe follows)
  • Garnish: fresh mint
  1. In a medium saucepan, combine 4 cups milk, evaporated milk, sugar, and vanilla bean seeds over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until milk is heated and sugar is dissolved; do not boil. Gradually add 2 cups hot milk mixture to eggs, beating to combine well. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook for 2 minutes, whisking constantly. Remove from heat; cool for 30 minutes.
  2. In a large bowl, combine milk mixture, condensed milk, pudding mix, lemon juice, and vanilla extract, whisking to combine well. Cover, and chill completely. Add remaining 5 cups milk, stirring to combine well. Pour ice cream mixture into container of an ice cream freezer, and freeze according to manufacturer’s instructions.
  3. Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture. Serve with Blueberry Wine Sauce. Garnish with fresh mint, if desired.

Blueberry Wine Sauce
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberry wine*
  • 2 cups fresh blueberries
  1. In a medium saucepan, combine sugar, water, and lemon juice. Bring to a simmer, stirring frequently, until sugar is dissolved. Add wine; cook to 225° on a candy thermometer, stirring frequently. Remove from heat; add blueberries, stirring to combine well. Serve warm or room temperature. Store, covered, in refrigerator.
*For testing, we used blueberry wine from Morgan Creek Vineyards, located in Harpersville, Alabama. For information, visit

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