
Blueberry and lemon ice cream
Creamy, refreshing and bursting with the flavours of fresh blueberries and zesty lemon. This homemade ice cream is the perfect summer dessert and is easy to make with the Ankarsrum Ice Cream Maker.
Ice cream
Tools

Ingredients
- 150 ml milk
150 ml heavy cream
3 egg yolks
75 g sugar
Blueberry jam:
- 180 g blueberries
90 sugar
2 tbsp fresh pressed lemon juice
zest from 1/2 organic lemon
+ ice cubes to make the process faster
Follow these steps
- Before use: 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.
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