HOW TO FREEZE FRESH BLUEBERRY RECIPES
BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 37g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 37g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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From allrecipes.com
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From thespruceeats.com
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From simplyrecipes.com
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From insanelygoodrecipes.com
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From healthyrecipesblogs.com
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From kingarthurbaking.com
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From kingarthurbaking.com
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From recipegirl.com
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From myrecipes.com
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From amandascookin.com
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From crazyforcrust.com
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From insanelygoodrecipes.com
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