I am loving these blueberries – I may be a bit behind on posting my ice-cream trials but this one is a definite keeper. I was lucky to have a scoop left to take a pic of. My parents were in town this weekend which I am so grateful for their help so I could do a local art fair. I always get a bit nervous that I am forgetting something but I am always so encouraged by meeting other artists and vendors not to mention great people. I was so thankful for the encouraging words by onlookers, I even managed a few sales.
- 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
- 1 tsp lemon zest
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.
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.
Cooking Light JULY 2001