Freeze base of ice cream maker according to manufacturer’s directions.
Just a few simple ingredients and an ice cream maker are all you need to make this fresh blueberry ice cream.
Servings and Ingredients
|2||(1 pt. each) fresh blueberries|
|1 ½ c.||Hy-Vee heavy whipping cream|
|1 ½ c.||Hy-Vee whole milk|
|1 c.||Hy-Vee granulated sugar|
|1 tbsp.||fresh lemon juice|
|1 tsp.||Hy-Vee vanilla extract|
|3||large egg yolks|
Things To Grab
- Ice cream maker
- Large saucepan
- Kitchen thermometer
- Medium bowl
- Large bowl
- 9x5-inch loaf pan
Place blueberries, whipping cream, whole milk, sugar, lemon juice, and vanilla extract in a large blender. Process until smooth. Pour blueberry mixture into a large saucepan and heat over medium-low heat, whisking constantly for about 5 minutes or until mixture reaches 130 degrees.
Place egg yolks in a medium bowl and whisk to combine. Slowly add blueberry mixture, about ¼ cup at a time to blueberry mixture to egg yolks, whisking constantly. Return mixture back to saucepan. Cook and whisk until mixture reaches 180 to 185 degrees and thickens slightly, being careful not to boil, about 10 minutes. Remove from heat and pour into a large bowl. Cover and refrigerate until chilled, about 2 hours.
Remove blueberry mixture from refrigerator. Place mixture in ice cream maker and process according to manufacturer’s directions. Pour mixture into a 9x5-inch loaf pan and freeze until set.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 100mg
- Sodium: 30mg
- Total Carbohydrates: 32g
- Protein: 3g
Hy-Vee Test Kitchen