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!
Oregon Blueberry
Ice Cream
- 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
- Pinch salt
- Pick through Oregon 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.
Per Serving: 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.
