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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 6 servings |
||
| Calories 522 | ||
| Calories from Fat 169 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.9g | 29% | |
| Saturated Fat 11.6g | 57% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 67mg | 2% | |
| Potassium 285mg | 8% | |
| Total Carbohydrate 87.6g | 29% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 76.5g | ||
| Protein 5.5g | 10% | |
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Blueberry Ice Cream
By: Kim D.
May 25, 2004
Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)
SERVES 6 , 1 3/4 quarts
Ingredients
- 4 cups fresh blueberries or frozen blueberries
- 2 cups sugar
- 2 tablespoons water
- 4 cups half-and-half cream
Directions
1
In a large saucepan, combine the blueberries, sugar and water; bring to a boil.2
Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.3
Strain mixture and discard seeds and skins.4
Stir in cream.5
Cover and refrigerate overnight.6
Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.7
Refrigerate remaining mixture until ready to freeze.8
Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.
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- Course > Desserts > Frozen
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > > 1 day
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Freezer
- Preparation > Equipment > Small Appliance
- Preparation > Number of Servings
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef #498227
On Sep 15, 2008
This was wonderful. I followed the other comments and left the berries in. I used Costco frozen berries and it was great. Thank you for a keeper!
From: Chef #955670
On Sep 14, 2008
Read the reviews first!!! No one used this much sugar (it's way too sweet) and additionally, my ice cream never set so I guess I shouldn't have strained it like it says? I am very upset because I just wasted freshly picked, great blueberries!!!
From: LonghornMama
On Jan 19, 2005
This WOULD be fabulous in the summer but unfortunately, I couldn't wait that long so used frozen wild blueberries. This is delicious and so easy! Creamy and sweet with lots of blueberry flavor and a truly beautiful color. I like fruit in my ice cream so didn't strain the mixture before chilling. Wonderful and even easier! Made it in two batches in the Cuisinart ice cream freezer. Thanks, Kim D., for another keeper!
From: wicked noodle
On Jul 12, 2007
This was really great, especially considering there's no heavy cream in the recipe (although that would no doubt be delicious). I put the mixture in the freezer for two hours instead of the overnight freezer method and it worked just fine. Great blueberry flavor and a beautiful color. I may reduce the sugar just a tad next time, but that's simply personal preference. A keeper for sure!
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