Blueberry-Pistachio Ice Cream

Blueberry-Pistachio Ice Cream
Servings: 12 Prep 10 mins Cook 15 mins Process according to manufacturer's instructions Freeze at least 2 hours


  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 1/2 cup plus 1 tbsp sugar
  • 4 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup unsalted chopped pistachios

Make It

1. Combine blueberries, lemon juice and 1 tbsp of the sugar in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become a bit syrupy. Cool.

2. In a bowl, whisk egg yolks and 1/4 cup of the sugar. Heat milk, cream, salt and remaining 1/4 cup sugar in a pot until barely simmering. Remove from heat and slowly whisk into yolk-sugar mixture to temper. Pour back into pot and cook over medium heat. Stir constantly until mixture coats the back of a wooden spoon (170 degrees to 180 degrees ), 4 to 8 minutes. Pour through strainer into a new bowl; cool over an ice bath or in refrigerator.

3. Whisk vanilla and blueberries into cooled liquid. Process in an ice cream maker according to manufacturer's directions. Add pistachios during last 5 minutes. Transfer to a lidded container and freeze at least 2 hours.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 210, Fat, total (g): 15, chol. (mg): 95, sat. fat (g): 6, carb. (g): 16, fiber (g): 2, pro. (g): 5, sodium (mg): 45, Percent Daily Values are based on a 2,000 calorie diet.