Vanilla Bean Ice Cream with Blueberries
Healthy, because
Even smarter
Nutritional values
Think ice cream is hard to make? Think again! This homemade ice cream is easy to prepare and doesn't require any special equipment. It's also a good source of vitamin C and fiber thanks to the blueberries.
This ice cream pairs beautifully with a variety of fruits, including raspberries, strawberries or blackberries. If it's not berry season, you can use frozen berries as well.
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 49 g | (196 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 260 mg | (7 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 490 mg | |||
| Complete sugar | 57 g |
Ingredients
- Ingredients
- 17 ozs milk
- 8 ozs Whipped cream
- 1 Vanilla bean
- 6 egg yolks
- 7 ozs sugar
- 7 ozs Blueberries
Preparation steps
Pour the milk and cream into a saucepan. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add the vanilla seeds and vanilla bean pod to the milk mixture and bring to a boil. In a bowl, mix the yolks and sugar together until pale yellow and thick.
Whisk some of the boiling milk mixture into the egg mixture to temper. Gradually whisk the egg mixture back into the pot with the milk. Remove the vanilla bean pod. Continue to cook the mixture over low heat, while stirring with a wooden spoon, until the mixture thickens enough to coat a spoon.
Pour the custard through a fine sieve into a bowl. Place the bowl in another bowl filled with ice water and ice. Allow to cool, while stirring occasionally. Once cooled to room temperature, pour the custard into a shallow metal tray and place in the freezer for 4 hours, stirring the mixture once each hour.
Once the ice cream is frozen, rinse the blueberries and drain well. To serve, scoop the ice cream into serving bowls and garnish with blueberries.
