Blueberry Lemon Cream Ice Cream
Blueberry lemon cream ice cream strikes the perfect balance between tart lemon and sweet blueberries. Its creamy texture and refreshing fruity flavor make it the perfect summer dessert to cool you down. One scoop of this ice cream is guaranteed to brighten your day!
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, combine the blueberries and 50 g of sugar. Cook over medium heat for 5-7 minutes, or until the blueberries soften and become syrupy. Let cool completely.
2
In another medium saucepan, heat the milk and heavy cream over medium heat until just before boiling. Do not let it boil!
3
In a separate bowl, whisk the egg yolks and the remaining sugar until light and creamy.
4
Gradually whisk a small amount of the warm milk mixture into the egg yolk mixture to temper the eggs and prevent curdling.
5
Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
6
Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Let cool completely.
7
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8
When the ice cream is almost finished churning, add the blueberry sauce and swirl it in to create a marbled effect.
9
Transfer the finished ice cream to an airtight container and freeze for at least 3 hours to allow it to firm up to the desired consistency.
