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
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
NORDIC CARDAMOM ICE CREAM!
Cardamom Ice Cream is a delightful topping for Scandinavian fruited desserts, particularly apple desserts like Skånsk Äppelkaka or dried fruit soup ("sweet" soup), served either warm in winter or cold in the summer months. Found while reading an article on Nordic desserts! I LOVE cardamom! Cook time is prep time & freeze time is cook time. You'll see what I mean. :) Enjoy!
Provided by Elmotoo
Categories Frozen Desserts
Time 2h45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Allow egg yolks to sit at room temperature for 30 minutes, then whisk together with sugar until the mixture is lemon-yellow and creamy.
- Whisk together the milk and the cream in a large saucepan. Cut the vanilla bean in half and scrape the vanilla seeds into the liquid, then toss the vanilla bean halves in as well. Stir in the tablespoon of freshly ground cardamom.
- Bring the milk to a low simmer over medium-high heat, stirring constantly. When the mixture reaches the scalding point, remove from the burner.
- Slowly and gradually stir the warm milk into the egg yolks in a very light stream, whisking strongly to prevent the yolks from curdling. After all of the milk has been incorporated, strain the mixture through a fine sieve or colander back into the saucepan.
- Set the burner to medium heat and cook the custard until it reaches a simmer and starts to thicken, about 8 minutes, stirring vigorously the entire time. When it is thick enough to coat the back of a spoon, remove from heat. Cover and refrigerate for at least 1 hour or overnight.
- Finish the ice cream by placing the chilled cardamom mixture in an ice cream maker and freezing in accordance with the manufacturer's instructions.
- Alternatively, you can complete the ice cream in your freezer: just place it in the freezer for 20 minutes, remove and whisk strongly, return it back to the freezer for another 20 minutes, then repeat this process until the mixture has frozen into the proper consistency.
Nutrition Facts : Calories 3140.7, Fat 226.8, SaturatedFat 132.5, Cholesterol 2048.5, Sodium 481.8, Carbohydrate 244.3, Fiber 1.6, Sugar 200.8, Protein 45.8
BLUEBERRY CARDAMOM ICE CREAM FROM ICELAND
If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.
Provided by WiGal
Categories Frozen Desserts
Time 40m
Yield 2 quarts, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves -about 5-10 minutes.
- Chill completely in an ice bath or overnight.
- When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
- Add the blueberry mixture to an ice cream maker with the cream and milk.
- Churn according to the manufacturer's instructions.
- Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.
CARDAMOM CREAM
Steps:
- In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
BLUEBERRY ICE CREAM PIE
Categories Berry Dairy Fruit Nut Dessert Frozen Dessert Blueberry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Make crust:
- Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
- Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.
- Make filling:
- Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)
- Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
COLD ORANGE & CARDAMOM COCOA
I love cold and hot cocoas. I especially like the ones that are spicy. This certainly hits the spot. I hope that you will enjoy this lovely treat. Make ice cubes with your leftover coffee. It really adds extra flavour to your cold drinks.
Provided by Baby Kato
Categories Beverages
Time 2h5m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a pot add milk, cream, whole cardamon pods and orange peel.
- Gently heat the mixture until it is steaming hot but do not boil.
- Take off the heat and remove the cardamon pods and orange peel. Now add the vanilla extract to the milk mixture.
- Make a paste with the cocoa, honey and 2 tbsps of the hot milk mixture.
- Now add the cocoa paste to the remaining hot milk mixture and whisk vigorously, till well blended.
- Allow to cool, chill two hours in fridge until ready to serve.
- Whisk cocoa well and pour into a large glass with 3 coffee ice cubes.
- Garnish with whip cream and grated orange rind.
Nutrition Facts : Calories 348.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 40.4, Sodium 187.5, Carbohydrate 44.3, Fiber 2.6, Sugar 36.2, Protein 15.6
BLUEBERRY ICE CREAM
Blueberry ice cream with just 3 ingredients! Super easy and delicious!!
Provided by aliciamargaret
Time 4h30m
Yield 6
Number Of Ingredients 3
Steps:
- Blend blueberries in a food processor (or mash them really well in a bowl).
- Mix cream and condensed milk together in a bowl. Mix in blueberries.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 44 g, Cholesterol 110.6 mg, Fat 30.4 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 19 g, Sodium 110.5 mg, Sugar 39.8 g
CARDAMOM ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 45m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- In a large heavy-bottomed saucepan, combine the heavy cream, milk and 1/2 cup of the sugar. Bring to a boil, and immediately remove from heat. Add crushed cardamom pods, cover and allow to steep for 20 minutes. Pour through a fine strainer into a clean saucepan, and discard the contents of the strainer.
- In a large mixing bowl, combine yolks with remaining 1/2 cup of sugar. Whisk until blended. Place milk mixture over medium heat, and bring to a boil. Gradually mix 2 cups of the hot liquid into eggs, then pour egg mixture into saucepan of boiling milk. Whip constantly until thick and creamy, about 3 to 4 minutes.
- Remove saucepan from heat, and strain contents into a mixing bowl. Place bowl in a container of ice water to cool. When ice cream base has chilled, freeze in an ice cream maker, according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 36 milligrams, Sugar 15 grams
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