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
BLACKBERRY ICE CREAM
This came straight out of my Cuisinart recipe book that came with my ice cream machine. It's the strawberry ice cream recipe with blackberries subsituting for strawberries, and then adding kirsch.
Provided by Jane Whittaker
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. Put the blackberries in a food processor, or Ninja and process just til you have no large pieces of berries, sprinkle kirsch over berries, and let sit.
- 2. In a med bowl, use a hand mixer on low speed to combine the milk, sugar and salt, until the sugar is dissolved.
- 3. Stir in heavy cream and vanilla, stir in the blackberries and kirsch.
- 4. Cover and refrigerate 1 to 2 hours or overnight.
- 5. Put into the ice cream machine and process 15 to 20 minutes. You can eat now soft set, or put in freezer to firm up a little.
10 BEST CUISINART ICE CREAM RECIPE COLLECTION
Steps:
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Nutrition Facts :
BLUEBERRY ICE CREAM RECIPE
Made with fresh or frozen blueberries and cream, this home made Blueberry Ice Cream is the must-have treat of the summer!
Provided by Melissa Howell
Time P1DT1h
Number Of Ingredients 5
Steps:
- 1. Start by making a thick blueberry syrup. Combine the 1 1/2 cups of blueberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice in a small saucepan.2. Heat over medium heat for about five minutes, until the blueberries soften and begin to break down.3. Remove from the stove and puree in a blender.4. Pour through a mesh sieve to remove the seeds. (Some of the seeds may still get through. That is o.k.)5. Return the blueberry mixture to the pan on the stove and cook over medium heat, stirring constantly, until most of the liquid has evaporated and the mixture has thickened (about 15 minutes).6. Transfer the blueberry mixture to a small container and place in the refrigerator for at least two hours, or overnight.When fully chilled, the mixture will look like thick jelly.7. When ready to churn your ice cream, add the chilled blueberry mixture, along with 1/2 cup plus 2 tablespoons of sugar to a large mixing bowl. Stir together.8. Add 1 cup of whole milk and whisk together until all the lumps are gone.9. Add 2 cups of heavy whipping cream and whisk together.10. Pour into your ice cream maker and follow the manufacturer's directions.When ice cream has reached soft-serve consistency, transfer to an airtight container and freeze overnight.
BLUEBERRY ICE CREAM
Rich creamy Blueberry Ice Cream using only 4 ingredients and no eggs. A simple and delicious treat on a warm day or any time of the year.(Makes about 5 cups Blueberry Ice Cream)
Provided by Linda Ooi
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- Freeze ice cream bowl for 24 hours.
- Combine blueberries and sugar in a medium sized saucepan over medium heat. Do not cover but mashed blueberries with spatula and stir until sugar dissolves, about 5 minutes.
- Removed from heat and pour into a large bowl. Stir in half-and-half and cream. Cover and refrigerate for at least 2 hours.
- Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
- If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.
Nutrition Facts : Calories 187 kcal, ServingSize 1 serving
BLUEBERRY ICE CREAM
Categories Ice Cream Machine Dairy Dessert Bake Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- In a large saucepan combine the blueberries, the sugar, the zest, and 1/4 cup water, boil the mixture, covered, for 5 minutes, stirring occasionally, and simmer it, uncovered, for 5 minutes. Discard the zest and purée the mixture in batches in a blender or food processor. Transfer the purée to a bowl and whisk in the Grand Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the half-and-half. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
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- In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook, stirring occasionally for 5 to 7 minutes, or until blueberries have burst and the mixture is thick. Remove from heave and cool completely, chilling in the fridge if needed to cool faster.
- Add cream cheese to the bowl of a stand mixer fitter with the paddle attachment. Cream the cheese lightly, until just turning creamy and smooth. Add in milk, cream, sugar and salt and continue to blend until smooth.
- Add the cream cheese ice cream mixture to your ice cream maker and churn according to the manufacturer’s instructions. For the Cuisinart Fruit Scoop machine, churn for 15 minutes.
- Spoon in the blueberry compote, add in the graham crackers, and churn for 1 additional minute. Pour the mixture into an airtight container and freeze overnight before serving.
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- Check your ice cream machine's instructions first. Mine required freezing the bowl 1 day ahead.
- Prepare the berry compote: add blueberries, 3 tablespoons sugar, cornstarch, water, and lemon juice to a small saucepan over medium heat. Bring to a boil and then lower heat to low. Cook, stirring often until blueberries are bursting and the compote thickens, about 4-5 minutes. Transfer to a shallow bowl and refrigerate until cooled.
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- Once the ice cream is done churning, add half of the ice cream into a freezer-safe container. Add half of the compote on a layer and swirl using a knife. Then add the rest of the ice cream on top, and top with the remaining berry compote and swirl.
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- Puree blueberries, and place in a small pot over medium to high heat. Add sugar, and simmer until the sugar dissolves. Place in the freezer for 45 to an hour to chill.
- Once blueberries are chilled, pour into the ice cream maker, with the milk, vanilla extract, and heavy whipping cream. Freeze according to the manufacture directions.
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- Into a stand mixer bowl add egg yolks and 1 cup sugar. Mix until mixture is light in color and creamy.
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