BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
BLUES-BUSTING BLUEBERRY ICE CREAM
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.
Provided by Holly Herrick
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- 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.
BLUEBERRY ICE CREAM
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)
Provided by Kim D.
Categories Frozen Desserts
Time P1DT30m
Yield 1 3/4 quarts, 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
- Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
- Strain mixture and discard seeds and skins.
- Stir in cream.
- Cover and refrigerate overnight.
- Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
- Refrigerate remaining mixture until ready to freeze.
- Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.
BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)
This is a creamy ice cream with a beautiful fresh blueberry and vanilla flavour. I adapted this from a strawberry ice cream recipe that came with my machine. The original calls for 2 Tbsp of vanilla but I reduced the amount so as not to overpower the blueberry flavour. Perfect with fresh blueberries but good with frozen as well.
Provided by Cookin-jo
Categories Frozen Desserts
Time 55m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
- Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
- Reduce heat to low.
- Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
- Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
- Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
- Remove from heat, let cool and refrigerate until cold.
- Thaw blueberries if using frozen.
- When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
- Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
- Scrape ice cream into a freezable container and freeze for 2-24 hours.
- The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
- Cooking time is time in the ice cream maker but not freezing time.
Nutrition Facts : Calories 209.7, Fat 15.3, SaturatedFat 9.2, Cholesterol 90.3, Sodium 30, Carbohydrate 16.1, Fiber 0.5, Sugar 14.3, Protein 2.6
ICED BLUEBERRIES IN SWEET CREAM
Provided by Chelsea Monroe-Cassel
Categories Dessert Freeze/Chill Frozen Dessert Blueberry Winter Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
- While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
- Pour the cooled sweet cream over the frozen berries to serve.
BLUEBERRIES AND CREAM ICE CREAM
If you are a blueberry lover, you are in for a real treat! This rich and creamy ice cream is sure to satisfy your sweet tooth! Using fresh blueberries is always best, but you can use frozen (See note below). Cook time reflects chill time. From Williams-Sonoma.
Provided by Bev I Am
Categories Frozen Desserts
Time 6h30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
- Reduce heat to medium-low and simmer for 1 minute.
- Remove from heat and allow to stand for 30 minutes.
- Transfer blueberry mixture to food processor and process till smooth, 1 minute.
- Strain through a fine mesh sieve into a bowl.
- Cover and refrigerate about 3 hours to 24 hours, until well chilled.
- Add cream and lemon juice to blueberry puree and stir to combine.
- Transfer mixture to an ice cream machine and process according to manufacturer's directions.
- Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
- NOTE: Using Frozen Blueberries.
- Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.
Nutrition Facts : Calories 1767.1, Fat 89.1, SaturatedFat 54.9, Cholesterol 326.1, Sodium 100.9, Carbohydrate 250.5, Fiber 7.2, Sugar 229.7, Protein 7.1
BLUEBERRY CREAM POPS
Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 5
Steps:
- For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.
Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY ICE CREAM
Blueberry ice cream with just 3 ingredients! Super easy and delicious!!
Provided by aliciamargaret
Time 4h30m
Yield 6
Number Of Ingredients 3
Steps:
- Blend blueberries in a food processor (or mash them really well in a bowl).
- Mix cream and condensed milk together in a bowl. Mix in blueberries.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 44 g, Cholesterol 110.6 mg, Fat 30.4 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 19 g, Sodium 110.5 mg, Sugar 39.8 g
NANA'S BLUEBERRY ICE CREAM SAUCE
This is a delightful sauce for a summer's day treat! Serve warm over ice cream. Can also be used for pancakes or waffles. Top with some fresh whipped cream... Mmm...a little bit of heaven!
Provided by EAKE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
- Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
- Remove from the heat and stir in vanilla.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 16.1 mg, Sugar 13 g
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