As far as ice cream recipes go, this Lemon and Blueberry Ice Cream combination is one of the best I’ve tried so far. The vanilla bean cream base is delightfully sweet and silky, and the addition of lemon and fresh blueberries adds another level of flavour and sophistication. The result is a perfectly creamy treat that’s perfect for a hot summer day (or anytime for that matter).
Ingredients
Instructions
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Mise en Place
- Assemble equipment: medium saucepan, whisk, spatula, large mixing bowl, juicer, microplane, ice cream maker, measuring cups and spoons. Split and scrape vanilla bean, clean blueberries, zest and juice lemons, measure and separate all ingredients. Cooking and Assembly
- Warm milk, sugar, and 1 cup of heavy cream in a saucepan over medium heat until a light simmer is achieved, whisking constantly. Remove from heat, add vanilla bean (including pods), cover, and allow to "steep" for 30 minutes.
- Whisk egg yolks in a large mixing bowl until fully combined. Add 1 cup of the warm milk mixture to temper the eggs and stir. Slowly add the eggs back into the saucepan and heat over medium heat until the mixture thickens (like a custard), stirring constantly.
- Add remaining heavy cream, salt, lemon juice and zest. Mix well and then strain through a fine sieve. Cover and refrigerate overnight (for a minimum of 8 hours).
- Add the cooled milk mixture to an ice cream maker and churn for approximately 20 minutes until thickened. Add the frozen blueberries at the end of the process and mix until loosely incorporated. Place the ice cream in a suitable container and freeze until needed.
Notes
Each ice cream maker is different so the actual churning time for the ice cream may vary. Simply remove the mixture once it has become thick enough based on your preferences. Fresh blueberries can also be used, but using frozen will keep the berries "in tact" during the churning process. The total "cook time" indicated here does not include the 8-hour refrigeration time prior to churning.