Blueberry Lemon Ice Cream
Ingredients:
1 pint of blueberries
3/4 cup sugar
6 tablespoons lemon juice
3 egg yolks
1 pint of cream
Preparation:
Boil the blueberries and sugar together until you have created a jam.
While the blueberries and sugar are boiling use an electric whisk to beat 3 egg yolks.
After the blueberries and sugar have turned to jam, add in 6 tablespoons of lemon juice and lower the heat.
Add in a pint of heavy cream and stir for two minutes.
Add half a cup of the warm heavy cream mixture to the egg yolks and beat for two minutes to temper the egg yolks.
Add the egg yolks to the rest of the blueberry mixture and stir for another two minutes.
Strain the mixture into a clean bowl and chill. (Note: I usually ignore recommendations to strain my ice cream, but in this case it is important. You do not want blueberry skins ending up in your ice cream. If you do not have a strainer, a colander will also work).
After the mixture has cooled, churn it in your ice cream maker.
This is another ice cream recipe that I created completely on my own. I am very proud of the consistency and the way the flavors developed. It is also definitely the prettiest ice cream I have made. While the blueberries and sugar are boiling, you will see a nice rich purple color in your pan. Once it is churning in your ice cream maker, it becomes more of a lavender, grey color. The ice cream tastes similar to a blueberry yogurt or smoothie. I am not a big fan of it because I do not really enjoy fruit yogurts, but my husband loves it. Fortunately for me, after spending a couple days in the freezer, the maple ice cream from last week tastes delicious! My husband and I are now all set to watch the Super Bowl with a couple bowl of ice creams - blueberry lemon for him and maple for me. Happy Super Bowl everybody!
Until next time, keep calm and get your ice cream eating on!
