Blueberry Lemon Ice Cream |
Course : Ice Cream
Serves: 1 |
|
| |
Ingredients:
1 cup blueberry -- fresh or frozen, washed -- drained and picked over |
3 large egg yolk |
1 tablespoon lemon peel -- grated |
14 ounces sweetened condensed milk |
1 pint whipping cream -- whipped |
|
| |
Preparation / Directions:
In blender container: Blend blueberries till smooth; set aside. In large bowl beat egg yolks, stir in lemon rind and sweetened condensed milk. Fold in whipped cream. Add blueberries and gently swirl with a knife. Pour into foil-lined 9 X 5 inch loaf pan or other 2-quart container; cover. Freeze 6 hours, or till firm. Makes about 1 1/2 quarts ice cream.
|
| |
Nutritional Information:
2886 Calories (kcal); 219g Total Fat; (66% calories from fat); 43g Protein; 202g Carbohydrate; 1394mg Cholesterol; 598mg Sodium |
|
|
|
|
|
