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

Source: Better Homes and Gardens
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Lemon Ice Cream with Blueberry Sauce

Ingredients

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Directions

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  • Finely shred 2 tablespoons peel from lemons. Squeeze juice to equal 3/4 cup. Set aside peel; cover and refrigerate juice.

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  • In small saucepan heat milk over medium heat just until tiny bubbles begin to appear around the edge of the saucepan.

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  • 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.

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  • 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.

Nutrition Facts (Lemon Ice Cream with Blueberry Sauce)

374 calories; 20 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 268 mg cholesterol; 187 mg sodium. 213 mg potassium; 48 g carbohydrates; 3 g fiber; 40 g sugar; 6 g protein; 923 IU vitamin a; 39 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 131 mg calcium; 1 mg iron;

Blueberry Sauce

Ingredients

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Directions

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  • 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.

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Reviews (1)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
07/02/2013
Very intensely flavored, delicious ice cream. The blueberry sauce is a perfect partner. I also make cornmeal sandies (another BHG recipe) to go with this.