Скачать или смотреть #CookTogether

Blueberry Maple Ice Cream

Egg-free ~ Gluten-free ~ Nut-free ~ Vegetarian ~ Wheat-free

Makes about 4 cups (1 L)

This ice cream is without a doubt a favourite in my house, and it beats the long-winded ingredient lists found on store-bought containers. If blueberries aren’t your favourite fruit, try replacing them with strawberries, peaches, or blackberries—all are delicious alternatives.

3 cups (750 mL) fresh or frozen blueberries
1 cup (250 mL) whipping cream
¾ cup (175 mL) pure maple syrup

1. Purée the blueberries with a hand blender or food processor. If using frozen blueberries, allow them to thaw a little bit before puréeing them.
2. Add the cream and maple syrup and blend to combine. It’s okay if flecks of blueberry remain throughout the cream mixture.
3. Pour into an ice cream maker and leave to churn for 20 minutes or until frozen through.

Tip: If you do not have an ice cream maker, put a medium plastic, glass, or metal bowl in the freezer before you start. Once the ice cream mixture is combined, pour it into the chilled bowl and return to the freezer. Set a timer for 30 minutes, then take the bowl out of the freezer and stir vigorously or use a hand mixer to break up ice crystals. Put back in the freezer for another 30 minutes. Repeat this process another 4 to 6 times until creamy and frozen. The cream can take 2 to 3 hours to become solid. Transfer to an airtight container and store in the freezer for up to 1 week.

NUTRITIONAL INFORMATION
This ice cream is a great source of antioxidants, vitamin K, manganese, vitamin C. and fiber. Blueberries are excellent for immunity and brain health.