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Ingredientes
- 2/3 c. sugar
- 4 x egg yolks
- 1 c. lowfat milk, at room temperature
- 1 pch salt
- 1 x lemon peel strip, (2-in)
- 2 c. fresh blueberries, pureed
- 1 c. heavy cream
Direcciones
- BEAT SUGAR AND EGG YOLKS together till pale yellow and very thick. Slowly add in lowfat milk, beating gently to avoid a build-up of foam. Add in lemon peel and stir in salt. Transfer mix to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 min. Custard will thicken to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cool water. Stir 2 min to cold custard somewhat.
- Then transfer it to a bowl, cover, and refrigeratethoroughly. Also refrigeratepureed blueberries and heavy cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and mix in blueberries and whipped cream. Transfer mix to ice cream machine and freeze according to machine's directions.
- Makes 1 Qt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 149 | |
| Calories from Fat 52 | 35% |
| Total Fat 5.96g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 39mg | 2% |
| Potassium 84mg | 2% |
| Total Carbs 23.7g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.75g | 14% |
| Protein 1.6g | 3% |
