Oregon Blueberry Ice Cream
Makes about 1.5 quarts or about 12 half-cup servings.
- 2 pints Oregon blueberries
- 1 quart whole cream
- 2 egg yolks or equivalent pasteurized egg substitute
- ¾-cup sugar
- ¼-cup water
- 1 lemon, juice & zest
- pinch salt
Pick through Oregon Blueberries to remove any stems.
Simultaneously melt sugar into water, lemon juice and zest to
approximately 125°. In another pan, heat cream to about 100°.
Purée berries. Add puréed blueberries to simple syrup mixture
while still 125° until bright blue not cooked.
In a large mixing bowl combine beaten yolks or egg
substitute and a pinch of salt. Then slowly mix cream and
yolks together, whisking constantly. Now add Oregon
Blueberries to cream mixture. Place in refrigerator for 45
minutes to chill.
For best results, use a 5-quart ice cream maker with an
electric motor top and wooden bucket. Chill to 45° with lots
of ice and rock salt.
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 from
Oregon Blueberry
Commission
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