Blueberry-Pistachio Ice Cream

Blueberry-Pistachio Ice Cream
Makes 12
Prep 10 m
Cook 15 m
Process according to manufacturer's instructions
Freeze at least 2 hours



  1. 1 of 3 Combine blueberries, lemon juice and 1 tbsp of the sugar in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become a bit syrupy. Cool.
  2. 2 of 3 In a bowl, whisk egg yolks and 1/4 cup of the sugar. Heat milk, cream, salt and remaining 1/4 cup sugar in a pot until barely simmering. Remove from heat and slowly whisk into yolk-sugar mixture to temper. Pour back into pot and cook over medium heat. Stir constantly until mixture coats the back of a wooden spoon (170 degrees to 180 degrees ), 4 to 8 minutes. Pour through strainer into a new bowl; cool over an ice bath or in refrigerator.
  3. 3 of 3 Whisk vanilla and blueberries into cooled liquid. Process in an ice cream maker according to manufacturer's directions. Add pistachios during last 5 minutes. Transfer to a lidded container and freeze at least 2 hours.
Nutrition Information for Blueberry-Pistachio Ice Cream
Servings Per Recipe: 12
Per Serving: 5 g pro., 95 mg chol., 6 g sat. fat, 16 g carb., 2 g fiber, 210 kcal cal., 15 g Fat, total, 45 mg sodium