Best Iced Blueberries In Sweet Cream Recipes

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BLUEBERRY, THYME AND SWEET CREAM ICE POPS



Blueberry, Thyme and Sweet Cream Ice Pops image

These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)

Provided by Food Network Kitchen

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 cups frozen Maine blueberries
1/2 cup sweetened condensed milk
2 tablespoons sugar
4 tablespoons fresh thyme leaves, chopped (about 2 tablespoons chopped)
Kosher salt
2 tablespoons fresh lemon juice

Steps:

  • Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
  • Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
  • Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

BLUEBERRIES AND CREAM ICE CREAM



Blueberries and Cream Ice Cream image

If you are a blueberry lover, you are in for a real treat! This rich and creamy ice cream is sure to satisfy your sweet tooth! Using fresh blueberries is always best, but you can use frozen (See note below). Cook time reflects chill time. From Williams-Sonoma.

Provided by Bev I Am

Categories     Frozen Desserts

Time 6h30m

Yield 1 quart

Number Of Ingredients 5

2 cups fresh blueberries (see note Using Frozen Blueberries)
3/4 cup water
1 cup sugar
1 cup heavy cream
1 tablespoon fresh lemon juice

Steps:

  • In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
  • Reduce heat to medium-low and simmer for 1 minute.
  • Remove from heat and allow to stand for 30 minutes.
  • Transfer blueberry mixture to food processor and process till smooth, 1 minute.
  • Strain through a fine mesh sieve into a bowl.
  • Cover and refrigerate about 3 hours to 24 hours, until well chilled.
  • Add cream and lemon juice to blueberry puree and stir to combine.
  • Transfer mixture to an ice cream machine and process according to manufacturer's directions.
  • Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
  • NOTE: Using Frozen Blueberries.
  • Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.

Nutrition Facts : Calories 1767.1, Fat 89.1, SaturatedFat 54.9, Cholesterol 326.1, Sodium 100.9, Carbohydrate 250.5, Fiber 7.2, Sugar 229.7, Protein 7.1

ICED BLUEBERRIES IN SWEET CREAM



Iced Blueberries in Sweet Cream image

Provided by Chelsea Monroe-Cassel

Categories     Dessert     Freeze/Chill     Frozen Dessert     Blueberry     Winter     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 6

1 pint fresh blueberries
2 egg whites, slightly beaten
1 cup plus 2 teaspoons milk or cream
2 tablespoons honey
Pinch of salt
2 teaspoons sugar

Steps:

  • We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
  • While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
  • Pour the cooled sweet cream over the frozen berries to serve.

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