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    You are in: Home / Recipes / Blueberry Yogurt Ice Cream Recipe
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    Blueberry Yogurt Ice Cream

    Blueberry Yogurt Ice Cream. Photo by BirdyBaker

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 45 mins

    45 mins

    5 hrs

    BirdyBaker's Note:

    This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.

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    Units: US | Metric


    1. 1
      Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
    2. 2
      Simmer for about 10 to 12 minutes.
    3. 3
      When the blueberries are tender remove the pan from the heat.
    4. 4
      Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
    5. 5
      Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
    6. 6
      Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
    7. 7
      Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

    Ratings & Reviews:


    Nutritional Facts for Blueberry Yogurt Ice Cream

    Serving Size: 1 (1070 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2372.4
    Calories from Fat 952
    Total Fat 105.8 g
    Saturated Fat 65.4 g
    Cholesterol 391.0 mg
    Sodium 325.0 mg
    Total Carbohydrate 350.8 g
    Dietary Fiber 10.9 g
    Sugars 323.7 g
    Protein 25.5 g

    The following items or measurements are not included:

    creme de cassis

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