Lemon-Blueberry Ice Cream Sandwich by Irene Araiza - Musely
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Lemon-Blueberry Ice Cream Sandwich

posted in Food & Drink > Recipes
01/29/2014
  • Blueberry Ice Cream
MAKES ABOUT 1 1/2 QUARTS
4 cups fresh blueberries
1 tablespoon fresh lemon juice
1 cup granulated sugar, divided
1 cup whole milk
2 cups heavy cream
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
4 large egg yolks
1 tablespoon vodka
    Blueberry Ice Cream
    MAKES ABOUT 1 1/2 QUARTS
    4 cups fresh blueberries
    1 tablespoon fresh lemon juice
    1 cup granulated sugar, divided
    1 cup whole milk
    2 cups heavy cream
    1/4 teaspoon fine sea salt
    1 teaspoon vanilla extract
    4 large egg yolks
    1 tablespoon vodka
  • To make blueberry puree,place the blueberries,lemon juice,&¾ cup sugar in a large saucepan set over medium-high heat.Bring the mixture to a boil, then reduce heat to a simmer &cook,stirring often,until the sugar is dissolved& the berries are soft, about 7 minutes.
    To make blueberry puree,place the blueberries,lemon juice,&¾ cup sugar in a large saucepan set over medium-high heat.Bring the mixture to a boil, then reduce heat to a simmer &cook,stirring often,until the sugar is dissolved& the berries are soft, about 7 minutes.
  • Let cool slightly, then carefully puree the mixture in a blender or food processor until smooth, about 30 seconds to 2 minutes. Strain the mixture through a fine strainer to remove seeds and skins. Blueberry puree can be stored in an airtight container in the refrigerator for up to 3 days.
    Let cool slightly, then carefully puree the mixture in a blender or food processor until smooth, about 30 seconds to 2 minutes. Strain the mixture through a fine strainer to remove seeds and skins. Blueberry puree can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
    Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

  • In a clean medium saucepan, combine the blueberry puree, milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
    In a clean medium saucepan, combine the blueberry puree, milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
  • In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan.
    In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan.
  • Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

  • Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

  • Pour the custard into an ice cream maker. Freeze according to the manufacturer’s directions. During the last minute of freezing, add the vodka. Transfer to an airtight container, press plastic wrap against the ice cream, and freeze until it is firm, at least 2 hours.

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