25 July, 2018
Lemon Blueberry Ice Cream
Last summer, I made my first batch of homemade ice cream. After the Neapolitan was a success, I tried my hand at huckleberry ice cream, which was also good, though I ran into the issue of huckleberries being a little too expensive to use for the whole recipe (note: if you want to imitate the flavor of huckleberries, mix a 50/50 ratio of blackberries and blueberries — it’s pretty close). This summer, for the 4th, I was put on dessert duty, and the closest I got to a specific request was “something lemon.” My in-laws-to-be don’t have much in the way of a sweet tooth, but they do enjoy ice cream, so I decided to give this a go. Of course, heading out to find fresh berries at the store the day before Independence Day turned into a scavenger hunt. I eventually ended up finding a pint of (spray free!) berries at a farm stand not too far away.
We’re going to make our own blueberry reduction for this recipe. It’s super easy, and it’s basically the same as making jam (stay tuned for that later this summer). It’s also what I did for the filling of the strawberry filled rosewater cupcakes. It’s super easy and you can do it while the condensed milk is chilling. The only potentially tricky part of this recipe is adding in the lemon juice so it doesn’t curdle your cream. The best way to do it is to squeeze the lemon halves in one at a time and stir the batter between halves. The only other challenge is keeping your arm from falling asleep while you whip the cream. Other than that, it’s a really easy dessert to make, and it’s one you can have little ones help out with!
1 pint Blueberries, rinsed and de-stemmed
1/2 Lemon, juiced
1/8 cup Honey
Lemon Ice Cream
16 oz Whipping cream (chilled)
14 oz Sweetened condensed milk (chilled)
1 tsp Vanilla extract
3 Lemons, zested
2 1/2 Lemons, juiced
About 6 Lemon shortbread cookies, broken into pieces (you want enough to get a pretty even distribution)
In a small saucepan, begin to heat the blueberries, mashing them first with a potato masher. Once they start to bubble, add in the lemon juice and honey. Turn the heat up to high and cover, letting it boil to a froth. Turn the heat down to medium after about three minutes and simmer until the mixture is thick. Remove the pan from the heat and place it on ice to cool the berry reduction.
In a large bowl, beat the whipping cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract, and lemon zest. Fold in the lemon juice a little bit (about half a lemon) at a time, making sure it doesn’t curdle the milk. Turn the beaters up to high and beat again until the peaks return. Break up the cookies and pour them into the mixture, stirring until they’re evenly distributed in the ice cream. Pour the half of the ice cream mixture into a resealable airtight container, add half of the blueberries, follow with the rest of the ice cream mixture, and add the rest of the blueberry mixture before gently swirling it all with a spatula. Seal the container and freeze for at least four hours or until frozen through.