Blueberry and Maple Ice Cream
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 165 mg | (4 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 cups Blueberries
- ¼ cup Maple syrup
- ½ lemon (juice)
- 2 eggs
- ½ cup Fructose
- 1 cup milk
- 2 cups cream (48% fat)
Preparation steps
1.
Put the blueberries, maple syrup and lemon juice into a bowl and gently squash the fruit until the blueberries are broken and the juice starts to run. Cover and chill for at least 2 hours.
2.
Blend the mixture with a hand held blender or whisk until fairly smooth.
3.
Whisk together the eggs and fructose until light and fluffy, then beat in the milk and cream.
4.
Stir in the fruit mixture.
5.
Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork after 2 hours, to break up the ice crystals, then freeze until firm.
