Rating: 3.67 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 6 Ratings

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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Recipe Summary

prep:
20 mins
chill:
4 hrs
freeze:
according to manufacturer directions
Yield:
7 cups
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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.

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

Blueberry Sauce

Ingredients

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Directions

Instructions Checklist
  • 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

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.