Blueberry Lemon Curd Ice Cream
How to make homemade Lemon Curd Ice Cream. Our easy Lemon Blueberry Ice Cream recipe features fresh summer berries and creamy tart lemon.
Servings: 8
Calories: 337kcal
Equipment
- Ice cream maker
- measuring cups
- measuring spoons
- spatula
- Small Pot
- Mixing bowls
- whisk
Ingredients
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 2/3 cup White Sugar
- 1/8 tsp Salt
- 6 Egg Yolks
- 2 tsp Vanilla Extract
- 1/2 cup Lemon Curd
- 1/2 cup Blueberry Jam
- 1.5 cups Fresh Blueberries
Instructions
- In a small pot, simmer cream, milk, sugar and salt until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat. Cook until mixture is thick enough to coat the back of a spoon or spatula.
- Cool mixture at room temperature. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn cooled base in ice cream machine according to manufacturer's directions.
- Scoop half of the churned ice cream into a large mixing bowl. Sprinkle with half of the blueberries and use a small spoon to scatter nubs of lemon curd. Spoon over blueberry jam and use a wooden spoon or spatula to swirl into the ice cream base. Top with remaining ice cream, lemon curd and blueberry jam. Swirl the mixture a second time and finish by sprinkling with the remaining blueberries.
- Serve Lemon Blueberry Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
Nutrition
Calories: 337kcal | Carbohydrates: 40.5g | Protein: 5g | Fat: 19.7g | Saturated Fat: 10.6g | Cholesterol: 244mg | Sodium: 114mg | Potassium: 109mg | Fiber: 0.7g | Sugar: 31.2g | Calcium: 72mg | Iron: 1mg
