Blueberry Orange Ice Cream

Course : Ice Cream
Serves: 8
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1/3 cup granulated sugar
2 teaspoons cornstarch
3/4 cup lowfat evaporated milk
1 large egg -- beaten
2 tablespoons light corn syrup
1 cup fresh blueberries or frozen blueberries -- thawed
1/2 cup orange juice
1 cup half and half or whipping cream

Preparation / Directions:

In a medium saucepan, combine the sugar and cornstarch. Stir in the evaporated milk, beaten egg and corn syrup. Cook and stir over low heat until the mixture coats a spoon and is thickened; cool. In a blender or food processor fitted with a metal blade, puree the blueberries with the orange juice. Combine the cooked mixture, pureed berries and half and half. Pour into an ice cream canister. Freeze in an ice cream maker according to the manufacturer's direction


Nutritional Information:

83 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 17g Carbohydrate; 24mg Cholesterol; 41mg Sodium

5 Kitchen's say:
  (4 3/4 Stars!)
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