Vanilla Bean Ice Cream with Blueberries

4.8
Average: 4.8 (5 votes)
(5 votes)
Vanilla Bean Ice Cream with Blueberries
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
445
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein10 g(10 %)
Fat19 g(16 %)
Carbohydrates57 g(38 %)
Sugar added49 g(196 %)
Roughage2 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.3 μg(12 %)
Vitamin E2.9 mg(24 %)
Vitamin K6.8 μg(11 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate76 μg(25 %)
Pantothenic acid1.9 mg(32 %)
Biotin25.3 μg(56 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C11 mg(12 %)
Potassium260 mg(7 %)
Calcium206 mg(21 %)
Magnesium22 mg(7 %)
Iron3.2 mg(21 %)
Iodine19 μg(10 %)
Zinc2 mg(25 %)
Saturated fatty acids7.8 g
Uric acid11 mg
Cholesterol490 mg
Complete sugar57 g

Ingredients

for
4
Ingredients
17 ozs milk
8 ozs Whipped cream
1 Vanilla bean
6 egg yolks
7 ozs sugar
7 ozs Blueberries
How healthy are the main ingredients?
sugarBlueberryWhipped cream

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.