Picture it… it’s October. There are fall wreathes on doors. The smell of pumpkin spice fills the air. You start looking up Halloween costumes for your dog.
And you’re experiencing record breaking heat.
Welcome to the South.
While I’ve been enjoying my fair share of fall decor and chai tea lattes, 100° weather calls for some ice cream. However, if you’re looking for life-hack ice cream, this isn’t it. We’re talking the real, custard base stuff. Fear not, good beans, I will provide as many details as I can.
And now, what you’re actually here for…
Lemon and Blueberry Ice Cream
- 3 large lemons
- 1 cup blueberries (fresh)
- 6 egg yolks
- 1 1/4 cup white sugar (separated into 3/4 cup and 1/2 cup)
- 2 cups milk (preferably whole)
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (or the contents of a vanilla bean)
- 1/4 cup water
Here we go…
- Dampen a kitchen towel and wrap it around the base of the mixing bowl you plan to use while it’s sitting on the counter (don’t use a plastic bowl). This will keep the bowl from sliding around while you whisk.
- Place the milk into a pot and heat on medium high to scald. (Reaching 180°F) Be sure that you are stirring frequently, or the milk will develop a skin on the top. If you don’t have a thermometer, remove from heat when frothy bubbles begin to form on top of the milk (NOT boiling!).
- While your milk is coming up to scalding temperature, whisk together 3/4 cup sugar and egg yolks until well combined (in the bowl with the towel around it).
- Take the milk (now hot) and SLOWLY pour it into your egg mixture, whisking all the while. If you pour too quickly, you’ll scramble your eggs!
- Place the bowl into a hot water bath in order to continue heating. Your mixture should thicken slightly during this step, and you should be stirring almost constantly. If you start to smell scrambled eggs, you may be cooking them too quickly on the bottom! When the mixture reaches 175°F (or is thick enough to coat the back of a spoon), remove the bowl from the water bath and add the heavy cream. This will stop the cooking.
- Add the salt and vanilla. (Taste for science.)
- Chill ice cream mixture overnight (don’t freeze).
- Zest 3 lemons, and juice 2 of them.
- Stir the lemon zest and juice into your chilled cream mixture, place back in the refrigerator.
- Take one cup of blueberries and mash them with a fork or a potato masher.
- Place the blueberry mash, 1/2 cup sugar, and 1/4 cup water into a nonstick pan on medium-high. The mash will start to bubble, be sure you are stirring frequently.
- When the blueberry mash turns a dark purple and has thickened a bit, remove from heat and pour the syrup through a sifter to remove the blueberry skins.
- Chill the blueberry syrup so it doesn’t melt the ice cream when you swirl it in.
- Add your liquid ice cream to your ice cream maker of choice (I used the KitchenAid attachment here).
- When your ice cream reaches the desired consistency, place it in the container in which you plan to store it.
- Pour your blueberry syrup (you may not want to use it all, this is preference) into the container with the ice cream.
- Fold a few times to swirl. Don’t stir it in!
- Chill until solid.