Go Back
–+ servings
Print Recipe
5 from 1 vote

Lemon-Blueberry Swirl Ice Cream

Lemon-Blueberry Swirl Ice Cream combines tart, tangy citrus and bright, sweet berry in a cool, luscious dessert that's perfect for summertime! If it feels like too much to add a swirl, the lemon ice cream tastes amazing on its own! Makes about 1 quart.
Prep Time35 minutes
Cook Time15 minutes
Chilling Time7 hours
Total Time7 hours 50 minutes
Course: Dessert
Keyword: blueberry, citrus, fruit dessert, ice cream, lemon, lemon-blueberry swirl ice cream
Servings: 8

Equipment

Ingredients

Lemon Ice Cream

  • 2 large lemons zested
  • 1 cup granulated sugar
  • 1/2 cup lemon juice from about 2 lemons
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract

Blueberry Swirl

  • 3/4 cups fresh or frozen blueberries (about 3 ounces)
  • 2 tablespoons granulated sugar
  • 1 pinch kosher salt
  • 1 large lemon zested
  • 1 tablespoon lemon juice
  • 2 teaspoons vodka

Garnish

  • fresh blueberries
  • lemon verbena or fresh mint

Instructions

Lemon Ice Cream

  • Place a one quart container in the freezer to chill.
  • In a medium sauce pan, whisk together lemon zest and sugar until fragrant. Whisk in lemon juice, eggs, and milk to combine.
  • Warm the mixture over medium heat, whisking constantly until it just simmers.
  • Using a fine mesh sieve, strain the custard into a bowl, pressing to extract the juices from the zest. Whisk in vanilla and heavy cream. Cover and chill until until the mixture is cold.

Blueberry Swirl

  • Combine blueberries, sugar, salt, lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring, until the berries soften and release their juices. Mash the berries against the side of the pan with a wooden spoon or a potato masher.
  • Bring the mixture to a simmer and cook until it thickens slightly. Using a fine mesh sieve, strain into a bowl, pressing on the solids to release the juices. Mix in the vodka, cover, and chill until the mixture is cold.

Assembly

  • Freeze the lemon ice cream base according to the instructions of your ice cream mixer.
  • As you remove the ice cream from the machine, layer it into the pre-chilled container with spoonfuls of the blueberry sauce.
  • Cover the container and return it to the freezer for several hours.
  • Top scoops of ice cream with fresh blueberries and lemon verbena or mint leaves before serving.