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.
3 comments:
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.
narissa
interesting recipe. Never heard of it before, but hubby would love it!
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!
Mere
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