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Oregon Blueberry Ice Cream recipe

Oregon Blueberry Ice Cream.

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

  • Pick through Oregon Blueberries to removeany stems.
  • Melt sugar in water, lemon juice and zestto approximately 125°F (50°C).
  • In another pan, heat cream to about 100°F(40°C).
  • Pur e berries.
  • Add pur ed blueberries to simplesyrup mixture while still 125°F (50°C) until bright bluenot cooked.
  • In a large mixing bowl combine beatenyolks or egg substitute and a pinch of salt. Then slowly mixcream and yolks together, whisking constantly. Now add OregonBlueberries to cream mixture. Place in refrigerator for 45 minutesto chill.
  • For best results, use a 5-quart ice creammaker with an electric motor top and wooden bucket. Chill to45°F (7°C) with lots of ice and rock 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.

    Video Recipe: Blueberry Ice Cream

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