Lemon Ice Cream with Blueberry Sauce
- Finely shred 2 tablespoons peel from lemons. Squeeze juice to equal 3/4 cup. Set aside peel; cover and refrigerate juice.
- In small saucepan heat milk over medium heat just until tiny bubbles begin to appear around the edge of the saucepan.
- In large saucepan whisk sugar, salt, and lemon peel into egg yolks until well blended. Gradually whisk in warmed milk. Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and coats the back of a clean metal spoon, about 15 minutes (do not boil). Remove pan from heat. Transfer mixture to large bowl. Quickly cool by placing the bowl in a very large bowl of ice water for about 5 to 7 minutes, stirring constantly. Once completely cool, stir in whipping cream. Cover and chill 4 to 24 hours.
- Just before freezing stir in lemon juice. Strain through fine-mesh strainer; discard peel. Freeze in 4- or 5-quart ice cream freezer according to manufacturer's directions. If desired, ripen 4 hours. Serve with Blueberry Sauce. Makes about 7 cups. Each 1/2-cup serving.
- In saucepan combine sugar, cornstarch and salt; stir in water and lemon juice and mix well. Add fresh or frozen blueberries. Cook over medium heat, stirring often, until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cool. Serve at room temperature. Or cover and refrigerate 1 hour or up to 2 days. If chilled, let stand at room temperature 30 minutes before serving. Makes 3 cups.
Nutrition Facts (Lemon Ice Cream with Blueberry Sauce)
- Per serving:
- 374 kcal cal.,
- 20 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 268 mg chol.,
- 187 mg sodium,
- 48 g carb.,
- 3 g fiber,
- 40 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet