Lemon Ice Cream with Blueberry Swirl

I really enjoy making ice cream. Every since I bought my first ice cream maker it’s been fun to come up with our own flavor combinations. We love blueberries and I think lemon and blueberries are a match made in heaven! So we decided to make lemon ice cream with a blueberry swirl. It turned out so yummy and pretty too! The lemon in this ice cream was perfect. And the blueberry swirl was my favorite part.

Enjoy!

Lemon Ice Cream with Blueberry Swirl
Ice Cream Recipe from David Lebovitz, The Perfect Scoop & Blueberry Swirl adapted from Annie’s Eats
Ice Cream:
3 large lemons
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
pinch of salt
5 egg yolks

Blueberry Swirl:
1 cup blueberries (fresh or frozen)
2 tablespoons sugar
3/4 teaspoon cornstarch
1/2 tablespoon cold water
1 tsp. freshly squeezed lemon juice

Directions:
Zest the lemons directly into a food processor or blender.  Add the sugar and blend until the lemon zest is very fine. Warm the milk with the lemon-scented sugar, 1/2 cup of the heavy cream, and salt in a medium saucepan.  Cover, remove from the heat, and let infuse for 1 hour.

To make the blueberry swirl, combine the blueberries and sugar in a medium saucepan.  Heat until the fruit begins to release its juices. Mix the cornstarch with the cold water and lemon juice until there are no lumps, then stir into the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and mash the blueberries with a fork. Store in an airtight container in the fridge until needed.

Rewarm the lemon-infused mixture. Pour the remaining 1 1/2 cups cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir until cool over an ice bath.  Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled blueberry swirl mixture and swirl with a knife to incorporate. Cover and freeze 2-3 hours before serving.