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Blueberry Sherbet - Low-Fat and Infused with Blueberry Tea

Course Dessert
Cuisine American
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1/4 cup frozen blueberries
  • 1/4 cup almond milk
  • 4 egg yolks
  • 1 tsp finely chopped dates
  • 1/2 tsp monk fruit sugar (low glycemic)
  • 1/4 cup blueberry tea, brewed and cooled

Instructions

  • Beat egg yolks (use as many as you would like to thicken with)
  • Add a little sugar to emulsify. Monk fruit is a healthier choice but is more sweet so you will not need much.
  • Blend in low-boiled brewed blueberry tea and milk to the egg-sugar mixture (to temper the egg yolk), while whisking quickly so the yolks don't scramble. Add blueberries and finely chopped dates. Tip: use less liquid and more egg yolks if you want a thicker sherbet.
  • Refrigerate for at least 15 minutes to cool.
  • Add sherbet to and turn on ice cream machine if using one, or use the by hand freezer method (putting in the sherbet in a bowl in the freezer and then stirring the sherbet every so often/30 minutes to prevent icicles from forming)