Wild Blueberry Gelato

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Wild Blueberry GelatoRecipe
Randy Mayor; Melanie J. Clarke
Blueberries give this frozen treat a vibrant color. For best results and flavor, cook the blueberry mixture in a nonaluminum pan.
3 cups (serving size: 1/2 cup)


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2 cups fresh or frozen blueberries
1/4 cup blueberry jam
1/4 cup water
1/4 teaspoon salt
2/3 cup sugar
3 large egg yolks
2 cups 2% reduced-fat milk
2 tablespoons fresh lemon juice


Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium; cook for 10 minutes. Place mixture in a blender; process until smooth.

Beat the sugar and the egg yolks in a large bowl with a whisk until thick and pale (about 5 minutes). Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add one-third hot milk mixture to sugar mixture, stirring with a whisk. Gradually add to remaining hot milk mixture, stirring constantly with a whisk. Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in juice.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.

Created date

July 2001

Nutritional Information

Calories 213
Caloriesfromfat 22 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 4.5 g
Carbohydrate 38.4 g
Fiber 1.3 g
Cholesterol 115 mg
Iron 0.5 mg
Sodium 145 mg
Calcium 114 mg