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