Christmas Recipes

Blueberry Ice Cream


2 c. blueberries
1 c. sugar
1 Tbs. fresh lemon juice
1 tsp grated lemon peel
5 egg yolks, room temperature
2 c. milk, scalded
2 c. whipping cream


Crush berries lightly in bowl. Toss with 1/2 c. sugar, lemon juice and peel. Refrigerate 12 hours.

Beat yolks in large bowl of electric mixer with remaining 1/2 c. sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Slowly beat in hot milk. Pour mixture into heavy large saucepan. Cook over medium-low heat, stirring constantly, until custard is about 180 degrees and leaves a path on back of spoon when finger is drawn across; do not boil. Stir into berries. Blend in cream. Cool; refrigerate until chilled.

Transfer blueberry mixture to ice cream maker and process according to manufacturer directions.

Added On: 2005-09-12
Submitted By: Staff
Filed under the following categories:
¬ Dessert ¬ Blueberry ¬ Ice Cream

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