This recipe takes you on a delightful journey of creating a homemade blueberry lemon ice cream that is both refreshing and incredibly delicious. It's a perfect summer treat—light, zesty, and bursting with the sweet tanginess of blueberries and lemon. Imagine biting into a scoop of this heavenly concoction—the creamy texture melting in your mouth, and the burst of fresh lemon and blueberry flavors dancing on your palate.
Making this ice cream isn't as daunting as you might think. It's a simple yet rewarding process that allows you to control the ingredients and create an ice cream that caters specifically to your tastes. Whether you’re a seasoned ice cream maker or a kitchen newbie, you'll find this recipe surprisingly easy to follow. Plus, the results will leave you craving more!
Required Equipments
- Ice cream maker
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Fine-mesh sieve or cheesecloth
- Rubber spatula or wooden spoon
Blueberry-Lemon-Ice-Cream
This recipe guides you through making a vibrant and refreshing blueberry lemon ice cream using fresh blueberries, zesty lemon, and a touch of sweetness. It’s a perfect summer treat!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. This creates a simple syrup, important for that lovely smooth texture of the ice cream. Don't rush this step! It's essential to the process.
- Remove the syrup from the heat and let it cool to room temperature. You don't want to add hot liquid to your cream or you might end up with scrambled eggs. Trust me, I learned this the hard way once. ;-)
- In a large bowl, whisk together the heavy cream, lemon zest, and lemon juice until just combined. You don't want to overmix and create too many bubbles. Be gentle, and mix it slowly. This is where you can get creative and add a pinch of salt - it enhances the flavors!
- In a separate bowl, gently mash about 1/2 cup of blueberries. I know, some of you are probably thinking, "Why mash some?" Well, it helps create a vibrant swirl in the ice cream and adds a bit of that sweet juicy burst to each bite. The rest of the blueberries will be added to the mix whole.
- Add the cooled syrup and the mashed blueberries to the cream mixture. Stir until just combined. Try not to overmix!
- Using a fine-mesh sieve or cheesecloth, strain the mixture into another bowl. This step might seem tedious, but trust me, it removes any seeds or lumps from the blueberries, which is crucial for achieving a super-smooth ice cream, you'll see the difference!
- Churn the mixture in your ice cream maker according to the manufacturer's instructions. This part is the easiest one! Just let the machine work its magic and get ready for a tasty treat.
- Once the ice cream is churned, transfer it to an airtight container and freeze for at least 2-3 hours, or even overnight, to allow the ice cream to fully set. That's it, your homemade blueberry lemon ice cream is ready to be enjoyed!
📝 Notes
- For a richer flavor, use whole milk instead of heavy cream. But be warned, it might be a bit heavier on the stomach.
- If you're feeling adventurous, add a pinch of sea salt. It helps to enhance the flavors of the blueberries and lemon!
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 35 g
Fiber: 3 g
Calcium: 100 mg
