Wild Blueberry Gelato

5.0 3
5 stars
(3)
Randy Mayor; Melanie J. Clarke
Recipe from Cooking Light

Blueberries give this frozen treat a vibrant color. For best results and flavor, cook the blueberry mixture in a nonaluminum pan.

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.

July 2001

Nutritional Information

  • Calories: 213
  • Calories from fat: 22%
  • Fat: 4.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.5g
  • Carbohydrate: 38.4g
  • Fiber: 1.3g
  • Cholesterol: 115mg
  • Iron: 0.5mg
  • Sodium: 145mg
  • Calcium: 114mg