ice cream making machines image
adamboubke
I have an ice cream machine but i don't know any recipes please some help
Answer
Blueberries and cream
Makes about 1 quart (32 fl. oz/1 L)
Indredients:
2 cups fresh blueberries or frozen blueberries
3/4 cup water
1 cup (8 oz) sugar
1 cup (8 oz) heavy cream
1 tablespoon fresh lemon
Methods:
In a heavy 2-qt saucepan, combine the fresh blueberries, water, and sugar. Bring to a boil over medium-high heat, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
Transfer tthe blueberry mixture to a food processor. Process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
Add the cream and lemon jusic to the blueberry purée and stir to combine.
Pour the mixture to an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Note: If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blue berries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.
Blueberries and cream
Makes about 1 quart (32 fl. oz/1 L)
Indredients:
2 cups fresh blueberries or frozen blueberries
3/4 cup water
1 cup (8 oz) sugar
1 cup (8 oz) heavy cream
1 tablespoon fresh lemon
Methods:
In a heavy 2-qt saucepan, combine the fresh blueberries, water, and sugar. Bring to a boil over medium-high heat, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
Transfer tthe blueberry mixture to a food processor. Process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
Add the cream and lemon jusic to the blueberry purée and stir to combine.
Pour the mixture to an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Note: If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blue berries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.
