Weigh and wash the blueberries. Put them in a small sauce pan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and 1/4 cup sweetener. Cook covered over medium low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more.
Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the sauce pan and simmer uncovered for 20 - 30 minutes more stirring every few minutes. The blueberry puree should be syrupy, intense in flavor and coat the spoon when stirred. Remove the puree from the heat an add the stevia glycerite, almond extract and vanilla. Stir and cool completely. Can be kept in the fridge for up to a week.
Balsamic Vinegar Reduction
Add 1/4 cup of balsamic vinegar to a small sauce pan and simmer until reduced by half. Cool. Use 1 teaspoon in the recipe and either save the remaining for more ice cream or pour it back into the bottle.
Blueberry Buttermilk Ice Cream Base
In the carafe of a blender, add the blueberry puree and all of the ingredients for the ice cream base. Puree on low until completely mixed, then turn on high to aerate the mixture. It should be about 4 cups.
Follow the directions for your ice cream machine for freezing. Cover and put in the freezer. Before serving, let sit out on the counter for 15-20 minutes to soften a bit.
Don't like buttermilk? That;s okay. Just sub almond milk or regular whole milk.
Low Carb Blueberry Buttermilk Ice Cream
Amount Per Serving
Calories 155Calories from Fat 126
% Daily Value*
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 550IU11%
Vitamin C 6.6mg8%
* Percent Daily Values are based on a 2000 calorie diet.