Blueberry Ice Cream

Blueberry Ice Cream

3 cups frsh or frozen unsweetened blueberries

1/2 cup sugar

1 1/2 to 2 teaspoons finely shredded orange peel

1/3 cup orange juice

1/4 teaspoon salt

1 cup whipping cream

1 1/2 cups sugar

2 tablespoons flour

4 cups milk

4 egg yolks, beaten

2 teaspoons vanilla

1 teaspoon ground cardamon or cinnamon

2 cups whipping cream

2 cups walnuts, toasted (optional)

1. Combine blueberries, 1/2 cup sugar, 1 tsp orange peel, orange juice, and salt in medium saucepan. Bring to boil over medium heat, mashing berries and stirring with a fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly. Stir in 1 cup cream. Cover; refridgerate mixture for 4 to 24 hours

2. Meanwhile, combine the 1 1/2 cups sugar and flour in a large saucepan. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixyure into beaten egg yolks; return all of yolk mixture to saucepan. Cok and stir until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamon. Cool slightly. Cover with plastuc wrap; refridgerate for 4 to 24 hours.

3. Whisk together the 2 cups whipping cream, chilled blueberry mixture, and chilled milk mixture in a large bowl. Freeze mixture in a 4-5 quart ice cream freezer according to maunfacturer's directions. (the can should be no more than two-thirds full.) Using a sturdy rubber spatula, fold in the remaining orange peel and walnuts until just combined. Transfer to a freezer container. Cover and freeze in regular freezer until firm. Makes 2 1/4 quarts. (18 servings)