Oregon Blueberry Ice Cream
Who could resist a scoop of cool, creamy blueberry ice cream? Don't pass up summer's blueberry season without churning up a batch of this colorfully cool dessert!
2 pints Oregon blueberries
1 quart whole cream
2 large egg yolks or equivalent pasteurized egg substitute
3/4 cup granulated sugar
1/4 cup water
1 lemon, juice and zest
- Pick through blueberries to remove any stems.
- Melt sugar in water, lemon juice and zest to approximately 125°F (50°C).
- In another pan, heat cream to about 100°F (40°C).
- Purée berries.
- Add puréed blueberries to simple syrup mixture while still 125°F (50°C) until bright blue not cooked.
- In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill.
- For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45°F (7°C) with lots of ice and rock salt.
Makes about 1 1/2 quarts or about 12 half-cup servings.
Nutritional Information Per Serving (1/2 cup): 360 calories (2.7% from protein, 76.5% from fat, 23.8% from carbohydrates), 2g protein, 31g fat, 32g carbohydrates, 36mg sodium, 147mg cholesterol.
Recipe provided courtesy of Oregon Blueberry Commission.