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.
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
- 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
- fresh blueberries
- lemon verbena or fresh mint
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.
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.
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.