- 150 ml milk
- 150 ml heavy cream
- 3 egg yolks
- 75 g sugar
- 180 g blueberries
- 90 sugar
- 2 tbsp fresh pressed lemon juice
- zest from 1/2 organic lemon
- + ice cubes to make the process faster
Blueberry and lemon ice cream
You have to try this recipe!
Make sure to put the ice cream container in the freezer for about 20-24 hours before you will use it
In a saucepan, bring blueberries, sugar, lemon juice and lemon zest to boil until the blueberries are crushed and you get a thicker texture. Take it off the stove, strain it and let it cool
Beat the egg yolks with sugar in the Assistant using the whisks.
In a saucepan, heat up milk and cream until the temperature reaches approx. 80° C (it should not boil) it should be thick enough to coat the back of a table spoon
Take 2 dl of the warm milk and cream mixture and pour it to the egg and sugar mixture while whisking
Take the egg mixture and pour it into the saucepan with the milk and cream. Turn on the heat and stir, the temperature should reach around 80°C (it should not boil), you can make a test with a table spoon to see if the custard is ready,
Strain the custard. To make the ice cream process faster, you can put ice cubes in a bigger bowl and put another smaller bowl inside it where you will pour the custard so it will cool faster.
Mix the custard and blueberry jam
If you used ice cubes and the custard is cold you can continue to make the ice cream. Otherwise put it in the refrigerator for a few hours until its cold
Attach the ice cream attachment to the Assistant and insert the cold container
Make sure to turn on the Assistant so the ice cream container is rotating, slowly pour the custard into it and use the slow speed. Let it run for around 20-30. Put it in the freezer for 1-2 hours before serving.