An ice cream recipe in October? Sorry, I just couldn`t wait another year for summer. Plus, I eat ice cream all year, regardless of the weather. I can eat ice cream when it`s sunny, cold, windy, or rainy.Then again, I live in California...so that could be the reason. I figured, you have probably been bombarded with Fall recipes everywhere, you might need a break with something citrusy.
But, hey, I`m also guilty of providing you with enough Fall desserts on here and will continue to do so. Hehe. I still have more pumpkin recipes to show you all. Don`t even get me started with apple recipes! Apples are one of my favorite things to bake with. :)
The lemon-berry combination is usually a spring/summer trend. Which makes sense, since that`s when an assortment of berries can be seen everywhere. However, my family`s lemon tree is sprouting lemons like crazy right now! Lemons are available year around and meyer lemons tend to crop up during late winter. And, I don`t know about you, but I always have frozen berries in my freezer, since I love eating them.
My mom isn`t much of a dessert person, but she loves lemon desserts. Let`s say, she was constantly praising this ice cream! It`s definitely a lemon treat. Whenever I`m in the kitchen, I would sneak a spoonful. And then, some. I really can`t help myself around lemon desserts, let alone lemon ice cream!
If you don`t want to have bits of lemon zest in your ice cream, you can process them to make them smaller, or omit them entirely. I personally love a strong lemon flavor in my lemon desserts and loved the added zest. Treat yourself with this! Your taste buds will love the citrus surprise during all this pumpkin, apple, and soup season.
Lemon Blueberry Swirl Ice Cream
Adapted: je suis alimentageuse | Yields: about 1
½ quart| Level: Easy | Total Time: 45 minutes + at least 3 hours chilling | Print
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Ingredients:
Blueberry Sauce:
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1/3 cup blueberries (fresh or frozen, thawed)
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2 tablespoons of granulated sugar
Lemon Ice Cream:
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1 cup whole milk, cold
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½ cup granulated sugar
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2 cups heavy whipping cream, cold
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½ cup lemon juice
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1 tablespoon of lemon zest
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Materials Needed:
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2 large bowls
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1 grater/zester
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1 fine mesh sieve
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2 whisks
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1 rubber spatula
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2 small bowls
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1 fork
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1 small sieve
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1 cutting board
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1 blending/food processor (optional)
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Directions:
1.
If your ice cream machine requires you to freeze your bowl ahead of
time, do so.
Blueberry Sauce:
2.
In a small bowl, combine the blueberries and sugar. Using the back of a
fork, smash the blueberries with the sugar until sugar is blended into the
juice.
3.
Using a sieve, strain the blueberries into another bowl. Discard the
blueberries and chill the juice until Step 11.
Ice Cream Base:
4.
(*Optional) In a blender or food processor, grind the lemon zest until
it's fine. Set aside.
5.
In a large bowl, whisk together the milk and sugar until sugar is
completely dissolved (You can rub the milk between two fingers to test).
6.
Whisk in the heavy whipping cream.
7.
Get your ice cream machine ready, because the next few steps will have
to be done quickly.
8.
In another large bowl, add your lemon juice and zest.
9.
Slowly whisk in the milk mixture into the lemon juice/zest.
10.
Churn ice cream according to your manufacturer's instructions.
11.
Transfer to a freezer safe container: scoop some ice cream into the
container, swirl in blueberry sauce, layer more ice cream on top, and continue
layering with the berry sauce. The ice cream should be on top, though.
12.
Cover with a plastic film touching the top of the ice cream and let ice
cream firm up in the freezer for at least 4 hours.
*NOTE:
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You don't have to finely grind the lemon zest, but you are adding the
zest into the ice cream. If you want larger pieces of zest in your ice cream,
that is fine. However, the finer the zest, the smoother your ice cream will be.
The ice cream will be
pretty hard, allow it to set in the fridge or counter for 10 minutes before
serving time.
