Lemon Blueberry Ice Cream

Here's a delicious recipe for Lemon Blueberry Ice Cream.

Ingredients

For the Ice Cream Base:

• 2 cups of heavy cream

• 1 cup whole milk

• 1 cup of granulated sugar

• 1 tablespoon lemon zest (from about 1-2 lemons)

• Squeeze juice from two to three ripe lemons to fill a cup.

• 5 large egg yolks

• 1 teaspoon of vanilla extract

For the Blueberry Swirl:

• 1 cup of fresh or frozen blueberries

• 1/4 cup granulated sugar

• 1 tablespoon of lemon juice

• 1 teaspoon of cornstarch

Instructions

1. Prepare the Blueberry Swirl.

   • In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch.

   • Cook over medium heat. Intermix ingredients at intervals between other tasks. Do this until the blueberries break down and the mixture thickens (about 5-7 minutes).

   • Remove from heat and let the blueberry mixture cool completely. Set aside.

2. Prepare the Ice Cream Base:

   • In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat. Stir until the sugar dissolves, the mixture heats, and reaches near-boil temperatures.

   • Beat egg yolks in a separate bowl until they lighten and thicken.

   • Whisk about 1/2 cup of the hot cream into the egg yolks to temper them. Then, slowly whisk the yolks into the saucepan with the rest of the cream.

   • Cook over medium heat. Coat the back of the spoon with a thick film by mixing. This will take about 5-7 minutes. Do not let it boil.

   • Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract.

   • Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature. Then, cover and refrigerate it until it is completely chilled (at least 4 hours or overnight).

3. Churn the ice cream.

   • Chill the ice cream base completely, then fill an ice cream maker. Churn it per the maker's instructions until it's a soft-serve consistency.

4. Layer the ice cream and blueberry swirl.

   • Spoon a third of the churned ice cream into a freezer-safe container.

   • Drizzle a third of the blueberry swirl over the ice cream.

   • Repeat the layers two more times, ending with the blueberry swirl on top.

   • Use a knife or skewer to gently swirl the blueberry mixture through the ice cream.

5. Freeze the Ice Cream:

   • Cover the container with plastic wrap or an airtight lid. Freeze it until firm (at least 4 hours or overnight).

6. Serve:

   • Scoop and serve your homemade Lemon Blueberry Ice Cream! Enjoy!

This recipe combines the tangy brightness of lemon. It mixes it with the sweet juiciness of blueberries. The result is a refreshing and flavorful treat.