Blueberry-Orange Ice Cream |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | N/A | N/A | 183 | N/A | 6g | N/A | 28g | N/A | 58mg |
| INGREDIENTS: | ||
| 1/3 cup sugar | 2 teaspoons cornstarch | 3/4 cup evaporated low-fat milk |
| 1 egg, beaten | 2 tablespoons light corn syrup | 1 cup fresh or frozen blueberries, thawed |
| 1/2 cup orange juice | 1 cup half-and-half or whipping cream | |
| 1 | IN MEDIUM SAUCEPAN: Combine sugar and cornstarch. Stir in evaporated milk, beaten egg, and corn syrup. Cook and stir over low heat until mixture coats a spoon and is thickened; cool. In blender of food processor fitted with metal blade, puree berries with orange juice. Combine cooked mixture, pureed berries, and half-and-half or whipping cream. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freeze instructions. |