Who could resist a scoop of cool, creamyblueberry ice cream? Don’t pass up summer’s blueberry seasonwithout churning up a batch of this colorfully cool dessert!
Recipe: Oregon BlueberryIce Cream
2 pints Oregon blueberries1 quart whole cream2 large egg yolks or equivalentpasteurized egg substitute3/4 cup granulated sugar1/4 cup water1 lemon, juice and zestPinch salt
Makes about 1 1/2 quarts or about 12 half-cupservings.
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 BlueberryCommission.
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