Lemon Berry Swirl Ice Cream

Adapted: je suis alimentageuse | Yields: about 1 ½ quart| Level: Easy | Total Time: 45 minutes + at least 3 hours chilling 

Ingredients:

Blueberry Sauce:

§  1/3 cup blueberries (fresh or frozen, thawed)

§  2 tablespoons of granulated sugar

Lemon Ice Cream:

§  1 cup whole milk, cold

§  ½ cup granulated sugar

§  2 cups heavy whipping cream, cold

§  ½ cup lemon juice

§  1 tablespoon of lemon zest

Materials Needed:

-          2 large bowls

-          1 grater/zester

-          1 fine mesh sieve

-          2 whisks

-          1 rubber spatula

-          2 small bowls

-          1 fork

-          1 small sieve

-          1 cutting board

-          1 blending/food processor (optional)

Directions:

1.       If your ice cream machine requires you to freeze your bowl ahead of time, do so.

Blueberry Sauce:  

2.       In a small bowl, combine the blueberries and sugar. Using the back of a fork, smash the blueberries with the sugar until sugar is blended into the juice.

3.       Using a sieve, strain the blueberries into another bowl. Discard the blueberries and chill the juice until Step 11.

Ice Cream Base:

4.       (*Optional) In a blender or food processor, grind the lemon zest until it's fine. Set aside.

5.       In a large bowl, whisk together the milk and sugar until sugar is completely dissolved (You can rub the milk between two fingers to test).

6.       Whisk in the heavy whipping cream.

7.       Get your ice cream machine ready, because the next few steps will have to be done quickly.

8.       In another large bowl, add your lemon juice and zest.

9.       Slowly whisk in the milk mixture into the lemon juice/zest.

10.   Churn ice cream according to your manufacturer's instructions.

11.   Transfer to a freezer safe container: scoop some ice cream into the container, swirl in blueberry sauce, layer more ice cream on top, and continue layering with the berry sauce. The ice cream should be on top, though.

12.   Cover with a plastic film touching the top of the ice cream and let ice cream firm up in the freezer for at least 4 hours. 

 

*NOTE:

-          You don't have to finely grind the lemon zest, but you are adding the zest into the ice cream. If you want larger pieces of zest in your ice cream, that is fine. However, the finer the zest, the smoother your ice cream will be.

-          The ice cream will be pretty hard, allow it to set in the fridge or counter for 10 minutes before serving time. 


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