Lemon Blueberry Ice Cream
A bright, creamy ice cream featuring tangy lemon ice cream swirled with sweet blueberry sauce. Wholesome, protein-rich, and easy to make, this frozen dessert is perfect for summer or make-ahead indulgence.
Equipment
- 1 quart ice cream container or 9-inch loaf pan
- Medium saucepan
- Small saucepan
- Fine mesh strainer
- whisk
- Wooden spoon or potato masher
- Ice cream maker
Ingredients
Lemon Ice Cream Base
- 2 large lemons zested
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice about 2 lemons
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
Blueberry Swirl
- 3/4 cup fresh or frozen blueberries about 3 ounces
- 2 tablespoons granulated sugar
- Pinch of kosher salt
- 1 large lemon zested
- 1 tablespoon fresh lemon juice
- 2 teaspoons vodka
Garnish
- Fresh blueberries
- Lemon verbena or fresh mint leaves
Instructions
- Chill the Ice Cream Container: Place a one-quart ice cream container—or a 9-inch loaf pan if preferred—in the freezer to pre-chill. Chilling the container beforehand helps the ice cream freeze faster and creates a smoother, creamier texture. Make sure it stays in the freezer for at least 30 minutes while you prepare the other components.
- Prepare the Lemon Sugar Mixture: In a medium saucepan, combine the zest of 2 large lemons with 1 cup of granulated sugar. Using a whisk, rub the zest and sugar together until the mixture becomes fragrant and slightly damp. This step releases the essential oils from the lemon zest, giving the ice cream its bright, citrusy aroma.
- Combine Lemon Juice, Eggs, and Milk: Whisk 1/2 cup of fresh lemon juice and 3 large eggs into the lemon-sugar mixture until smooth. Gradually stir in 1 cup of whole milk, mixing thoroughly to create a uniform base. This step ensures the eggs are evenly incorporated, preventing any curdling when heated.
- Cook the Lemon Custard: Place the saucepan over medium heat. Stir constantly with a whisk, making sure to scrape the bottom and sides of the pan. Heat the mixture until it begins to gently simmer and slightly thickens, about 7–10 minutes. Avoid boiling, as high heat can scramble the eggs. You’re aiming for a silky, creamy custard that coats the back of a spoon.
- Strain and Add Cream: Pour the hot custard through a fine mesh strainer into a clean bowl, pressing gently on the solids to extract all the lemon-infused liquid. Discard the solids left in the strainer. Stir in 1 cup of heavy cream and 1/2 teaspoon of vanilla extract until fully combined. Cover the mixture and refrigerate until completely chilled, ideally 2–3 hours or overnight for best results.
- Cook the Blueberry Swirl: In a small saucepan, combine 3/4 cup of blueberries, 2 tablespoons of sugar, a pinch of kosher salt, zest of 1 large lemon, and 1 tablespoon of lemon juice. Cook over medium heat, stirring frequently. As the berries soften, gently mash them against the pan using a wooden spoon or potato masher to release their juices.
- Thicken and Strain the Blueberry Mixture: Allow the blueberry mixture to come to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until it thickens slightly into a syrupy consistency. Remove from heat and strain through a fine mesh sieve into a bowl, pressing down on the solids to extract all the juices. Stir in 2 teaspoons of vodka to enhance flavor and preserve freshness. Cover and chill the mixture until completely cold.
- Freeze the Lemon Ice Cream Base: Pour the chilled lemon custard into your ice cream maker and follow the manufacturer’s instructions to churn. This process incorporates air into the custard, giving the ice cream a light and creamy texture. Churn until it reaches a soft-serve consistency.
- Layer Lemon Ice Cream with Blueberry Swirl: Remove the churned lemon ice cream and begin layering it in the pre-chilled container. Spoon small amounts of the blueberry sauce in between layers of lemon ice cream. Repeat the process until all the ice cream and blueberry sauce are used, creating a marbled swirl effect. For a more pronounced swirl, gently fold with a spatula instead of stirring completely.
- Freeze Until Firm: Cover the container tightly with a lid or plastic wrap. Place it in the freezer for at least 4–6 hours, or until the ice cream is firm enough to scoop. This resting period allows the flavors to meld together beautifully and ensures the perfect creamy texture.
- Serve and Garnish: Scoop the ice cream into bowls or cones. Top with fresh blueberries and a sprig of lemon verbena or mint leaves for an elegant presentation. Serve immediately for a refreshing, creamy treat that balances tart lemon with sweet blueberry in every bite.
Notes
- Using fresh lemons and berries ensures the brightest, most vibrant flavor. Frozen berries are fine but may need slightly longer cooking to release their juices.
- Straining both the lemon custard and blueberry sauce is essential for a smooth, silky ice cream texture.
- Chilling the ice cream base and blueberry swirl before churning prevents ice crystals and gives a creamier consistency.
- Vodka in the blueberry sauce is optional but helps keep the swirl soft and enhances flavor depth.
- This recipe is adaptable: try substituting lime for lemon or raspberries for blueberries for a different fruity twist.
