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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves —about 5-10 minutes. | 2. Chill completely in an ice bath or overnight. | 3. When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream. | 4. Add the blueberry mixture to an ice cream maker with the cream and milk. | 5. Churn according to the manufacturer’s instructions. | 6. Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blueberry	2	cups		168.72	42.8904	2.1904	0.9768
water	1	tablespoon		0.0	0.0	0.0	0.0
sugar	2/3	cup		537.32	134.3973	0.0	0.0
cardamom	1/4 - 1/2	teaspoon	ground	0.0	0.0	0.0	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
milk	1	cup		148.84	11.6632	7.686	7.9788

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