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    You are in: Home / Recipes / Blueberry Cardamom Ice Cream from Iceland Recipe
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    Blueberry Cardamom Ice Cream from Iceland

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    WiGal's Note:

    If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.

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    Serves: 8-10



    Units: US | Metric


    1. 1
      In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves —about 5-10 minutes.
    2. 2
      Chill completely in an ice bath or overnight.
    3. 3
      When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
    4. 4
      Add the blueberry mixture to an ice cream maker with the cream and milk.
    5. 5
      Churn according to the manufacturer’s instructions.
    6. 6
      Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.

    Ratings & Reviews:

    • on May 23, 2014


      Wonderful ice cream. I used 1/2 tsp of the cardamom but I think next time (I have a lot of blueberries left :D) I'll try it with 1/4 tsp. It came through pretty strong at a 1/2. I added some Bacardi (about 1/4 cup) because I don't use sugar in ice cream but Splenda. The sugar act's as antifreeze as well as sweetening so I have to use something else to keep my ice cream from freezing into igloo building blocks and I've found that the alcohol works wonderfully and doesn't hurt the ice cream any either.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2012


      Amazing!! I thought 2 cups of blueberries would be too much flavor but it's perfect! I used frozen blueberries and I gave the syrup a run through my food processor before mixing with the dairy. Fantastic!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Cardamom Ice Cream from Iceland

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 310.6
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 14.4 g
    Cholesterol 85.7 mg
    Sodium 38.1 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 0.9 g
    Sugars 20.3 g
    Protein 2.5 g

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