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
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.
VEGAN VANILLA ICE CREAM
I've been making this ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to the fact that cashews make an amazing substitute for dairy. http://www.elanaspantry.com/vegan-vanilla-ice-cream/
Provided by Elanas Pantry
Categories Frozen Desserts
Time 10m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine all ingredients and blend on high speed.
- Pour mixture into an ice cream maker and process according to instructions.
- Serve.
Nutrition Facts : Calories 206, Fat 15.9, SaturatedFat 3.1, Sodium 367.2, Carbohydrate 11.6, Fiber 1, Sugar 2.1, Protein 5.2
SPICY MANGO GINGER SOUP (RAW FOOD)
Make and share this Spicy Mango Ginger Soup (Raw Food) recipe from Food.com.
Provided by Sydney Mike
Categories Lime
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in blender & process until smooth & creamy, adding more water, if needed.
- Chill before serving.
Nutrition Facts : Calories 105.5, Fat 0.5, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 27.4, Fiber 3, Sugar 21, Protein 1.4
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