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Melanie's, Kira's and Joseph's blog.

Recipe: Blueberry-Vanilla Ice Cream

  • February 7, 2012 7:30 pm

I bought a fantastic new ice cream maker.  My plans are to figure out ways to make healthier ice creams, sorbets, frozen yogurts, etc., ones that don’t have any chemicals or processed junk in them, and that hopefully are a bit lower in fat and calories as well.  The first two batches were sinfully bad for us, but ever so delicious.  Today I decided to try one with fruit, so I made a Blueberry-Vanilla Ice Cream.  It turned out really good, and can even be made lower in fat/calories by substituting the heavy cream for fat-free half & half, which I’ll do next time.

Blueberry-Vanilla Ice Cream

2 cups fresh blueberries

1 vanilla bean

1 cup water

1 cup white sugar

1 cup heavy cream

1 tbsp fresh lemon juice

1.  In a medium saucepan, put blueberries, water, and sugar.  Split the vanilla bean and scrape the seeds out; add seeds and the vanilla bean to the saucepan.  Bring to a boil, then reduce heat and simmer for a minute.  It will get all frothy and delicious-smelling.

 

 

 

 

 

 

2.  Remove from heat, stir once, then let steep for 30 minutes.

 

 

 

 

 

 

3.  Remove vanilla bean.  Pour into food processor and blend until smooth.  Strain into a bowl.

 

 

 

 

 

 

 

 

4.  Place bowl in refrigerator until chilled.

5.  When chilled, stir a few times, then mix in the cream and lemon juice.

 

 

 

 

 

 

 

 

 

 

 

 

6.  Add to ice cream maker, following the instructions from the manufacturer for your model.  Churn until desired consistency.  Mine took about 20 minutes.

 

 

 

 

 

 

7.  Remove from ice cream maker and put in a bowl.  Cover and freeze for an hour or more, just to get desired level of chill.

 

 

 

 

 

 

Serve and enjoy!

Nutritional information (based on a serving size of 1/8 the total amount):  Calories:  170  Fat:  6g  Carbohydrate:  19g  Sugar:  16g (4g natural) Fiber:  1g  Protein:  1g

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