Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
  • 5 star values: 2

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

Recipe by Cooking Light July 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
3 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

213 calories; calories from fat 22%; fat 4.4g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.5g; protein 4.5g; carbohydrates 38.4g; fiber 1.3g; cholesterol 115mg; iron 0.5mg; sodium 145mg; calcium 114mg.
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