National Ice Cream Month and National Blueberry Month

LEMON ICE CREAM with BLUEBERRY SAUCE

ICE CREAM

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.

BLUEBERRY SAUCE

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.