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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the blueberries and the jam in a pot and heat until jam is entirely melted. | 2. Add lemon juice and transfer to a blender and blend till smooth. | 3. Strain into a large bowl and freeze until mixture is semi-solid. | 4. Stir at regular intervals to prevent formation of lumps. | 5. Whip the cream to the light, Chantilly stage and add the lemon rind. | 6. Fold the cream into the semi-solid blueberry mixture until homogenous. | 7. Pour into a shallow cake pan. | 8. Freeze until solid. | 9. Let sit at room temperature frive minutes before dishing out with ice cream scoop. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blueberry	1		washed drained	84.36	21.4452	1.0952	0.4884
blueberry jam	24	ounces		605.2	0.0	134.64	3.4
lemon juice zest	1		juice grated	605.2	0.0	134.64	3.4
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.