Blueberry ice cream from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana (page 248) by Donald Link and Paula Disbrowe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on August 28, 2014

    Warning: This recipe makes about twice the amount stated - more than three quarts of ice cream. Think about it. Just the liquid ingredients (cream, milk, condensed milk, egg and egg yolks) add up to more than a quart and a half. Then there's the three pints of blueberries. This poor editing makes me wary of other recipes in this book. The ice cream itself is okay - good texture, not too sweet - but not spectacular. One note about preparation: I pureed the blueberries in my Vitamix. It did such a good job that straining them really didn't do anything to remove skins. So, skip the straining step if you do likewise. (I also discovered that if you puree blueberries in a Vitamix and let it sit for more than a minute or so the liquid turns into a gel. Very interesting!)

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