If you love the combination of lemon and blueberries, you are going to love this homemade ice cream! The bright, citrusy lemon flavor paired with sweet blueberry swirls is one of those classic combinations that never gets old.
Ever since I got my first ice cream maker, it’s been fun experimenting with different flavors. There’s something so satisfying about making ice cream from scratch and seeing everyone’s excitement when it’s ready to scoop!
For this recipe, I wanted to combine two flavors that are simply meant to be together: lemon and blueberries. The lemon ice cream is fresh, creamy, and full of lemon flavor without being overpowering. Then ribbons of homemade blueberry sauce are swirled throughout, adding bursts of sweet berry goodness in every bite.
Not only does this ice cream taste incredible, but it’s beautiful too. The vibrant purple blueberry swirls against the pale yellow lemon ice cream make it a show-stopping dessert that’s perfect for spring and summer gatherings, barbecues, or anytime you’re craving a refreshing frozen treat.
This Lemon Ice Cream with Blueberry Swirl quickly became a favorite in our house. The blueberry swirl is still my favorite part, and I love how perfectly it complements the creamy lemon ice cream. One scoop is never enough!
Enjoy!
Lemon Ice Cream with Blueberry Swirl
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.
Ice Cream Recipe from David Lebovitz, The Perfect Scoop
