Blueberry Ice Cream
- 2 1/2 cups fresh blueberries (about 12 oz.)
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1 1/4 teaspoons ground ginger (optional)
- 1 cup whipping cream
- 1 cup plain Greek yogurt (whole 5%)
- 1/2 teaspoon vanilla
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In small saucepan combine blueberries, sugar, lemon juice and ginger (if desired). Cook over medium-high heat until boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat. Cool for 20 minutes.
Pour blueberry mixture into blender container. Cover and blend until nearly smooth.
In bowl whisk together blueberry mixture, cream, yogurt and vanilla. Pour into bowl or food storage container. Cover and refrigerate for 4 to 24 hours or until very cold.
Stir blueberry mixture. Pour into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to freezer container. Cover and freeze about 4 hours or until firm.
Note: To make ice cream in a 4-quart freezer, double all ingredients. Prepare as above, except freeze in 4-quart ice cream maker according to manufacturer’s directions. Yield: 10 cups; 20 servings