Blueberry “Ice Cream”
Make this delicious creamy dessert with raspberries or strawberries too. Don’t forget to freeze the ice cream maker components, if necessary, well in advance of starting the recipe.
Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 2½ cups blueberries, divided
- ½ cup sugar, divided
- ⅛ tsp. salt
- 1 Tbsp. cornstarch
- 1 can (13 oz.) evaporated skim milk
- 2 pasteurized egg whites
- 1 tsp. grated lemon zest
- 2 Tbsp. lemon juice
- 1 tsp. vanilla
- In a saucepan, combine 2 cups blueberries with ¼ cup sugar. Place over medium heat and heat, stirring constantly, until the sugar dissolves, about 5 minutes. Remove from the heat.
- Place a strainer over a bowl and pour the blueberry mixture into the strainer. Press the berries with the back of a spoon. Scrape the mashed berries from the outside of the strainer into the bowl with the blueberry juice. Place the bowl in the refrigerator. Do not rinse the saucepan.
- Add the remaining ¼ cup sugar, salt, and cornstarch to the saucepan. Stir in two-thirds of the evaporated milk. Place over medium heat and bring to a boil, stirring constantly. Cook the mixture until it is as thick as pudding.
- Remove from heat and add egg whites and the remaining evaporated milk, mixing well. Stir the milk mixture into the blueberry purée in bowl. Add the lemon zest, lemon juice, and vanilla. Stir until blended. Chill for 20 minutes.
- Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Serve, garnishing with remaining blueberries.