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Lemon Ice Cream with Blueberry Sauce

The ice cream in this dessert recipe is flavored with lemon peel. The blueberry sauce will only enhance the lemon taste.

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Ratings

3.5 by 7 people

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  • Serving Size: 1/2 cup
  • Makes: 7 cups
  • Prep: 20 mins
  • Chill: 4 hrs
  • Freeze: according to manufacturer directions

Lemon Ice Cream with Blueberry Sauce

Directions

  1. Finely shred 2 tablespoons peel from lemons. Squeeze juice to equal 3/4 cup. Set aside peel; cover and refrigerate juice.
  2. In small saucepan heat milk over medium heat just until tiny bubbles begin to appear around the edge of the saucepan.
  3. 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.
  4. 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.

Blueberry Sauce

Directions

  1. 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

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