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Blueberry Rosemary Ice Cream

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Course: Dessert, Ice Cream
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 3 - 1 cups
Calories: 302kcal
Author: "The Paleo Kitchen" by George Bryant/Juli Bauer

Ingredients

  • 1 14-ounce can full-fat coconut milk
  • 1 cup fresh blueberries
  • 2 tablespoons organic honey
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon lemon extract
  • 2 large egg yolks whisked

Instructions

  • Combine the coconut milk, blueberries, honey, rosemary, lemon extract, and egg yolks in either a blender or food processor. Blend until everything is well incorporated.
  • For Vitamix: Start on Speed 1. Turn machine on and slowly increase to Variable Speed 10/High for one minute.
  • For Blendtec: Blend on Speed 7 or Med High for 40 seconds.
  • Pour the mixture into a saucepan, and heat gradually, whisking constantly, over low heat. This takes roughly 15 minutes. When the mixture is steaming, and coats the back of a spoon, remove the pan from the heat and let cool.

  • If You DO NOT Have An Ice Cream Maker (The Blender Method)
  • Pour two thirds of the mixture into an ice cube tray, reserving one third in the refrigerator. Allow the mixture to freeze overnight.
  • The next day, pour the liquid portion and frozen ice cubes into your blender container.
  • For Vitamix: Start on Variable Speed 1. Turn the machine on and slowly increase to Variable Speed 10/High. Use the tamper to push the material into the blades, for one minute or until four peaks form.
  • For the Blendtec: With the Twister Jar, blend on Speed 7 or Med High for one minute, turning the lid counterclockwise to push the material into the blades. With the other blender jars, you may need to stop the machine and use a spatula to scrap the ingredients towards the blade and repeat until blended.

  • If You Have An Ice Cream Maker
  • Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight.
  • Place the cooled mixture in an ice cream maker and churn, following the manufacturer’s directions, until the desired consistency is reached. Immediately scoop the ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl. Serve immediately or store, covered, in the freezer for up to 3 weeks.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

Notes

1. If you don’t have an ice cream maker, once the mixture is chilled, transfer it to a bowl or bread pan and stick it in the freezer for 2 hours. Once frozen, just remove it from the freezer 15 minutes before serving to allow it to soften to a scoopable consistency. Scoop and serve.

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 20.7g | Protein: 3.8g | Fat: 22.5g | Saturated Fat: 14.8g | Polyunsaturated Fat: 0.7g | Trans Fat: 2.1g | Cholesterol: 122.7mg | Sodium: 25.8mg | Fiber: 1.3g | Sugar: 17.8g