Blueberry Ice Cream 3 Points Recipes

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
• In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.
• Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
• In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
• Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
• Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
• Fold in the cold blueberry mixture.
• Freeze following ice cream machine manufacturer's instructions.

BLUEBERRY ICE CREAM

Steps:

• In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
• Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

BLUEBERRY ICE CREAM

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.

BLUEBERRY ICE CREAM

Steps:

• Puree the blueberries, or just crush them if you prefer the"chunks".
• Add 3 Tbs of sugar and chill in the refrigerator while you prepare the rest of the recipe.
• Beat egg yolks until light yellow.
• Add the 2 cups sugar, a little at a time, until light and fluffy.
• Add the cream.
• Add the vanilla and beat 5 minutes. (I know vanilla is expensive these days, but please don't use imitation vanilla; you WILL notice a difference in the taste.).
• Beat egg whites until stiff and gently fold into egg yolk mixture.
• Add the blueberries.
• (at this point, you may use a tiny bit of"violet" paste food coloring if using fresh blueberries. I have found that if you use frozen blueberries, this will not be necessary to achieve the"blueberry" color. You will need very little of this coloring, as it).
• Pour into cooled freezer can.
• Add enough whole milk to fill the can to the freeze fill line.
• Freeze according to manufacturer's directions for your ice cream freezer.

BLUEBERRY ICE CREAM

Steps:

• Bring blueberries, sugar, and salt to a boil over medium heat.
• Mash berries while stirring.
• Simmer for about 5 minutes, stirring frequently.
• Remove from heat and allow to cool slightly.
• Purée mixture with milk just until smooth.
• Stir in cream.
• Strain mixture and chill for at least 2 hours or up to 1 day.
• Freeze according to ice cream maker instructions.

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

BLUEBERRY ICE CREAM - 3 POINTS

Steps:

• Place the blueberries, sugar and salt in a medium saucepan and cook over medium heat, smashing and stirring the berries, until the mixture boils (about 5 minutes). Reduce heat and simmer, stirring occasionally, until the berries are soft, about 5 minutes. Remove from heat and let cool slightly.
• Transfer the berries to a blender or food processor and add the half and half. Puree until smooth.
• Poor mixture through a strainer into a medium bowl; whisk in the sour cream. (don't worry about lumps; they'll disappear in the ice cream maker).
• Cover and refrigerate until well chilled, at least 2 hours and up to 8 hours.
• Whisk the marshmallow creme into the mixture (don't worry about lumps) and pour into an ice cream maker. Freeze according to your machine's directions. If possible, let the ice cream harden in the freezer at least 1 hour before serving.