Directions:
- Puree the blueberries with the sugar and lemon juice in the bowl of a food processor until smooth. Pour into a large bowl. Whisk in the cream until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's directions. Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint.
- Note: This can also be frozen in a container in the freezer and stirred every 15 minutes.
- From Southern Farmers Market Cookbook by Holly Herrick. Text © 2009 Holly Herrick; photographs © 2009 Rick McKee.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1621.5 Kcal (6789 kJ) | ||
| Calories from fat | 784.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.12g | 134% | |
|---|---|---|---|
| Cholesterol | 268.62mg | 90% | |
| Sodium | 303.76mg | 13% | |
| Potassium | 1231.1mg | 26% | |
| Total Carbs | 200.84g | 67% | |
| Sugars | 154.6g | 618% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 25.48g | 51% | |
| Vitamin C | 44.3mg | 74% | |
| Calcium | 785.7mg | 79% | |
| Amount Per 100 g | |||
| Calories | 133.35 Kcal (558 kJ) | ||
| Calories from fat | 64.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 134% | |
|---|---|---|---|
| Cholesterol | 22.09mg | 90% | |
| Sodium | 24.98mg | 13% | |
| Potassium | 101.24mg | 26% | |
| Total Carbs | 16.52g | 67% | |
| Sugars | 12.71g | 618% | |
| Dietary Fiber | 0.61g | 30% | |
| Protein | 2.1g | 51% | |
| Vitamin C | 3.6mg | 74% | |
| Calcium | 64.6mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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