BLUEBERRY ICE CREAM
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 45m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the egg yolks slightly and add a little of the hot milk to them. Mix and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
- Cook berries with the one-half cup sugar for 15 minutes. Cool.
- Remove vanilla bean from the custard. Mix custard with blueberries and freeze according to ice cream maker's directions.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 24 milligrams, Sugar 30 grams
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