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Blueberry Ice Cream
Ingredients:
2 c. blueberries
1 c. sugar
1 Tbs. fresh lemon juice
1 tsp grated lemon peel
5 egg yolks, room temperature
2 c. milk, scalded
2 c. whipping cream
2 c. blueberries
1 c. sugar
1 Tbs. fresh lemon juice
1 tsp grated lemon peel
5 egg yolks, room temperature
2 c. milk, scalded
2 c. whipping cream
Directions:
Crush berries lightly in bowl. Toss with 1/2 c. sugar, lemon juice and peel. Refrigerate 12 hours.
Beat yolks in large bowl of electric mixer with remaining 1/2 c. sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Slowly beat in hot milk. Pour mixture into heavy large saucepan. Cook over medium-low heat, stirring constantly, until custard is about 180 degrees and leaves a path on back of spoon when finger is drawn across; do not boil. Stir into berries. Blend in cream. Cool; refrigerate until chilled.
Transfer blueberry mixture to ice cream maker and process according to manufacturer directions.
Crush berries lightly in bowl. Toss with 1/2 c. sugar, lemon juice and peel. Refrigerate 12 hours.
Beat yolks in large bowl of electric mixer with remaining 1/2 c. sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Slowly beat in hot milk. Pour mixture into heavy large saucepan. Cook over medium-low heat, stirring constantly, until custard is about 180 degrees and leaves a path on back of spoon when finger is drawn across; do not boil. Stir into berries. Blend in cream. Cool; refrigerate until chilled.
Transfer blueberry mixture to ice cream maker and process according to manufacturer directions.
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