|2 cups||fresh or frozen blueberries|
|1/4 cup||blueberry jam|
|3||large egg yolks|
|2 cups||2% reduced-fat milk|
|2 tbsp||fresh lemon juice|
Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium; cook for 10 minutes. Place mixture in a blender; process until smooth.
Beat the sugar and the egg yolks in a large bowl with a whisk until thick and pale (about 5 minutes). Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add one-third hot milk mixture to sugar mixture, stirring with a whisk. Gradually add to remaining hot milk mixture, stirring constantly with a whisk.
Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in juice.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.
Makes 3 cups
Per 1/2 cup (125 ml) serving: CALORIES 213 (22% from fat); FAT 4.4g (sat 1.8g,mono 1.5g,poly 0.5g); IRON 0.5mg; CHOLESTEROL 115mg; CALCIUM 114mg; CARBOHYDRATE 38.4g; SODIUM 145mg; PROTEIN 4.5g; FIBER 1.3g
Cooking Light, JULY 2001