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Tuesday, April 5, 2016

NO MACHINE HOMEMADE BLUEBERRY ICE-CREAM (EGGLESS)






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Blueberry Ice-Cream!!! Ice-creams never gets old. People still crave after this and if you have kids then the craving meter reader goes very very high. Till they get that small cone they would not give you the time of the day. Kids just know what they want and they will go above and beyond to get it (I know because I was one of those kids).

Previous Recipe: TOMATO RASAM

I prepared this Ice-cream as the Mango Ice-cream came to an end. I get the feeling this Ice-cream will run out real quick too. This is real quick to make, all you need is fresh blueberries to start with. The end result is totally delicious. Never knew homemade blueberry Ice-cream would taste this good.
Previous Recipe: TOMATO RASAM

INGREDIENTS


Prep Time: 20 mins
Freeze Time: 6-8 hours
Total Time: 
7-8 hours
Serves: 
4-5 cups




  • Heavy Whipping Cream          - 1 1/2 cups
  • Blueberry                     - 1 1/2 cups
  • Sweet Condensed Milk          - 1 tin/ 14 oz
  • Vanilla Extract               - 1 tsp
  • Lemon Juice                   - 1 tsp
  • Sugar                         - 2 tbsp.
METHOD OF PREPARATION STEP BY STEP


1.Rinse the blueberries thoroughly under running water. Drain the water.
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2.In a sauce pan over medium heat, mix together blueberries, sugar and lemon juice. Stir occasionally until the sugar is melted completely. Bring it to a boil, then simmer it over low flame, for about 8-10 minutes. Remove from heat. Set aside to cool.
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3.Puree it in a blender until smooth. Strain it through a fine mesh, extracting as much juice as possible. Set aside.
(I did not strain, but if you need to get rid of all the blueberry pulp then you need to strain. Since this process is time consuming, I skipped that step and at the same time I like the tiny seeds in the blueberry)
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4.In a bowl, combine heavy whipping cream and condensed milk. Whip it with an electric mixer until medium peaks form.
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5.Add cooled berry mixture, vanilla extract and fold gently until well combined. 
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6.Transfer it to a freezer safe bowl and freeze for at least 6-8 hours until firm.
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SCOOP INTO DESSERT BOWLS AND SERVE
ENJOY!!!

Hope you like it
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Previous Recipe: TOMATO RASAM

Recipe Type: Dessert
Cuisine: International
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~


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