Blueberry Ingredients:
- 2 cups of fresh or frozen blueberries
- ¼ cup sugar
- 1 tsp cornstarch
- 2 tbsp water
Directions:
- Simmer: Combine the ingredients in a saucepan over medium heat.
- Mash: Cook and gently mash the berries until they burst and form a thick, jammy syrup (about 10 minutes).
- Chill & Swirl: Let the sauce cool completely in the fridge, then fold it into your churned lemon ice cream base right before freezing
Ice cream Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- ½ cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Freeze the Bowl: Ensure your KitchenAid ice cream maker bowl has been in the freezer for at least 15-24 hours.
- Make the Base: Whisk the heavy cream, whole milk, sugar, vanilla extract, and salt in a large bowl until the sugar dissolves. Stir in the lemon juice and zest.
- Chill: Cover the mixture and refrigerate for 1-2 hours until thoroughly cold (this prevents ice crystals).
- Churn: Assemble your stand mixer with the frozen bowl and dash paddle. Set the mixer to Stir (or low speed) and pour the cold base into the bowl. Let it churn for 20-30 minutes until it reaches a soft-serve consistency.
- Freeze: Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up for a traditional scoop
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