National Ice Cream Month and National Blueberry Month



5+ medium lemons (3/4 cup +1 teaspoon for sauce)
2 cups whole milk
1 1/4 cups sugar
1/4 teaspoon sea salt
12 egg yolks, save the whites for a great omelet
2 cups heavy cream

  • Juice lemons until you have 3/4 cup of juice.
  • Zest lemon peels until you have 2 tablespoons. Be sure to zest only the bright yellow as the insides are more bitter.
  • Chill the juice.
  • In a small saucepan, heat the milk over a medium heat until it begins to bubble.
  • In a larger saucepan whisk the sugar, salt and lemon peel into the egg yolks. until well blended.
  • Gradually whisk in the warmed milk mixture. Cook and stir continuously with a wooden spoon over medium heat until mixture thickens (about 15 minutes).
  • Transfer to a large bowl and immediately cool the custard mixture by placing the bowl in a larger bowl of ice water for 5 minutes or so. Stir constantly while it is cooling.
  • Add in the lemon juice.
  • Freeze according the manufacturers directions.


2/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon sea salt
1/3 cup water
1 teaspoon lemon juice
4 cups fresh blueberries

  • Combine sugar, cornstarch and salt in a large saucepan. Stir in the water and lemon juice until all dissolved.
  • Add blueberries and cook over medium heat until bubbly and starts to thicken.
  • Cook a few minutes more until desired thickness.
  • Transfer to a pitcher and bring to room temperature before serving.



bing said...

hmm.. blueberry sauce on ice cream? not a fan of blueberry but the way you'd listed how you make it sure tastes like yummy.


Sandy M said...

interesting recipe. Never heard of it before, but hubby would love it!

Mercedes said...

I love lemon-anything! I am beginning to love blueberries more too! Add them together-yummy! You have the most wonderful recipes over here! Thanks for visiting mine!