|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 30g||152%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This blueberry ice cream is rich, creamy, and delicious. Serve this ice cream at a summer gathering or special occasion.
- 1 1/2 cups blueberries (rinsed and picked over)
- 3/4 cup granulated sugar (divided)
- Juice of 1 lemon (about 3 tablespoons)
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla
In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.
Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
Fold in the cold blueberry mixture.
Freeze following ice cream machine manufacturer's instructions.