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Wild Blueberry Gelato

Randy Mayor; Melanie J. Clarke
Yield 3 cups (serving size: 1/2 cup)
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

Nutrition 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

How to Make It

  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.