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.
BLUEBERRY CRUMBLE
This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat topping that only gets better with the cool creaminess of vanilla ice cream. Try it with other fruit, such as peaches, for a different variety. -Elizabeth Tomlinson, Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.
EASY BLUEBERRY CRUMBLE
A delicious crumble best made with frozen blueberries is unmatched when served warm with vanilla ice cream.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
- Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
- Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 56.1 g, Cholesterol 22.9 mg, Fat 9.9 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 83.7 mg, Sugar 38.6 g
BLUEBERRY CRUMBLE BARS
These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.
Provided by magicallydelicious
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
- Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
- Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g
BLUEBERRY CRUMBLE FROMAGE FRAIS ICE CREAM
When this ice cream is nearing completion I really get the urge to lock the doors, pull the shades & not share at all. It's goooood! This is enough to make 2 batches of ice cream - which I LOVE! Fromage frais can be hard to find in US. Try Kwark or drained Greek yogurt as suitable substitutes. Mmmmm! Note for ovaphobes: this recipe contains raw eggs - I suppose pasteurized eggs or Eggbeaters would work but haven't tried.
Provided by Busters friend
Categories Frozen Desserts
Time 10h45m
Yield 2 1/2 pints
Number Of Ingredients 15
Steps:
- For the ice cream:.
- Whisk the cornflour, egg yolks and sugar together.
- Heat the milk to just below boiling point.
- Pour milk 1/2 cup at a time into the egg mixture, whisking as you pour. Return it to the pan and heat gently, stirring until it has the consistency of thin custard. Remove from heat.
- Add the vanilla extract & mix well.
- Pour custard into bowl, cover surface with saran wrap & chill thoroughly - several hours.
- If using an an ice cream maker, follow manufacturer's instructions.
- If you don't have one, freeze the ice cream mixture for 3-4 hours; then beat it thoroughly and return it to the freezer.
- Refreeze for a further 2 hours, then stir in the crumble and purée as below.
- For the crumble:.
- Pre-heat the oven to 375°F (190°C).
- Rub the sugar, butter, flour and cinnamon together until you have a coarse, quite lumpy crumble.
- Spread this on a baking sheet.
- Put the blueberries and caster sugar for the purée in a shallow baking dish.
- Bake the crumble and the berries for 10 to 15 minutes - until crumble is fragrant & the berries are softened.
- Purée & sieve the baked blueberries.
- Cool and chill in the refrigerator for 2 hours.
- Break up the crumble into pea-sized pieces. Too big = too crunchy, too small = undetectable.
- As soon as the ice cream is ready, fold in the crumble.
- Loosely fold in the purée, but not too thoroughly - you want ribbon-like streaks running through the ice cream.
- Freeze until needed. Crumble ice creams need to have an hour in the refrigerator to become soft enough to scoop before serving.
- For the frosted blueberries:.
- Lightly whisk up the egg white.
- Dip each blueberry first in the egg white, then in the caster sugar.
- Let them sit on parchment paper for 2 hours to harden up abit before using them as a decoration for the ice cream.
Nutrition Facts : Calories 881.5, Fat 32.4, SaturatedFat 18.2, Cholesterol 376.5, Sodium 265.4, Carbohydrate 134.4, Fiber 4.4, Sugar 91.7, Protein 16
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