Sunday, July 25, 2010

Blueberry Mango Ice Cream

I recently got a subscription to Weight Watchers magazine. In a recent issue they had a recipe for Blackberry ice cream. I had purchased an old ice cream maker from a garage sale for a few bucks and decided to try my hand at this healthier homemade version of ice cream. I did make a couple of changes as noted below.
  • 2 cups fresh blackberries (I used 2 large fresh mangoes instead and pureed them)
  • 1/2 c. sugar (I only used 1/3 cup and it didn't seem to make a difference)
  • pinch salt
  • 1 pint fat free half-and-half
  • 1/3 cup fat free sour cream
  • 3/4 marshmallow creme
  • 1/2 cup fresh blueberries (stir into ice cream just before freezing)
  1. Combine blackberries, sugar, and salt in medium saucepan. Mashing and stirring blackberries with fork, cook over medium heat until mixture boils, about 5 minutes. Reduce heat and simmer, stirring occasionally, until blackberries are softened, 6-8 minutes. Let cool slightly, about 5 minutes.
  2. Puree black berry mixture and half-n-half in blender or food processor. Pour mixture through sieve set over bowl, pressing firmly on solids to extract as much liquid as possible; discard solids. Whisk in sour cream. Cover and refrigerate untl thoroughly chilled, at least 2 hours or overnight.
  3. Whisk marshmallow creme into blackberry mixture. Pour mixture into ice-cream maker and freeze according to manufacturers' instructions. Transfer ice cream to freezer container. Cover and freeze up to 1 month. To serve, let ice cream soften slightly in refrigerator, about 15 minutes.

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