Lemon Blueberry Pie Ice Cream
- Ready In:
- 7hrs
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup whole milk
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1⁄2 cup sugar
- 1 pinch salt
- 2 large egg yolks
- 1 cup heavy whipping cream
- 1 cup French vanilla flavored coffee creamer
- 3⁄4 teaspoon vanilla
- 5 graham crackers
- 2 1⁄2 cups cleaned blueberries
- 1⁄4 cup powdered sugar
directions
- Combine the milk, ¼ C sugar, lemon zest, lemon juice, and salt in a medium saucepan.
- Scald the milk mixture over medium heat, stirring often, for appx. 5 minutes.
- In a separate mixing bowl, whisk egg yolks and remaining 1/4 C sugar. Whish until light and fluffy.
- Add the hot milk mixture to the egg mixture by spoonfuls. Whisk together until smooth.
- Return mixture into the saucepan and cook over medium heat, until the curd is thick enough to cover the back of a spoon (approx. 5 minutes). Place the custard in the freezer to cool for approximately 5 minutes.
- Combine the whipping cream, vanilla creamer, and vanilla in a separate bowl. Add to the curd mixture. Cover with plastic wrap and let chill in the refrigerator for at least 2 hours (overnight is fine too).
- Combine blueberries and powdered sugar in a saucepan over medium heat. Stir and bring to a boil.
- Reduce heat, stirring occasionally. Mixture should begin to thicken between 7-10 minutes. Remove from heat and let cool.
- Make Ice Cream mixture according to your machines directions. {Mine churned for appx 30 min}. Add chunks of grahm cracker during the last few minutes of churning.
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