Blueberry Ice Cream with Honey
2
cups frozen blueberries
2
cups heavy cream
1/2
cup honey
1/9
tsp sea salt
Freeze
cream for 5 minutes, shake, do not let freeze solid
fruit has to be froze at least overnight,
It is better to start with
half sweetner, may need more or less depending on fruit.
mix all in a food processor for a minute, check
sweetness, continue for another
minute, when it gets thick and starts to show signs of
melting, you are done.
Should not take over 2
minutes total whipping time.
Eat or pack and freeze for
months.
Any fruit not froze in syrup
or liquid will work, should be able to be chopped with
blade, chop larger pieces, like banana or commercial
strawberries before adding to
Food
Processor.
Nutrition Analysis (per
serving or yield unit): water=158.1 g; calories=405; protein=3.91 g;
total fat=23.42 g; saturated fat=14.44 g; monounsaturated
fat=6.73 g;
polyunsaturated fat=0.97 g; cholesterol=79.2 mg; carbohydrate=50.03
g;
dietary fiber=1.86 g; total sugars=42.34 g; ash=1.12 g;
calcium=122.2 mg;
phosphorus=106.6 mg; iron=0.43 mg; sodium=115 mg; potassium=225.4
mg;
magnesium=16.09 mg; zinc=0.54 mg; copper=0.07 mg; manganese=0.28
mg;
vitamin A=827.2 IU; vitamin E=1.08 mg AT; thiamin=0.07 mg;
riboflavin=0.22 mg;
niacin=0.43 mg; pantothenic acid=0.45 mg; vitamin B6=0.09 mg;
folate=7.69 ug DFE;
vitamin B12=0.26 ug; vitamin C=8.35 mg; selenium=1.13 ug;
vitamin K=16.32 ug;
refuse=1.56%; blocks carb:prot:fat=5.4 : 0.6 : 7.8; ECC=48.2;
%cal as carb:prot:fat=47:
DietPoints=9.7