Lemon Blueberry Swirl Ice Cream
Cool, creamy, and bursting with flavor, this Lemon-Blueberry Swirl Ice Cream blends tangy citrus custard with a sweet, fruity ribbon of blueberries. Made with simple, wholesome ingredients, it’s an irresistible dessert that’s as refreshing as it is indulgent.
Equipment
- 1 ice cream container (or 9-inch loaf pan)
- 1 fine-mesh strainer
- 1 spring whisk
- 1 ice cream maker
- 2 saucepans (medium & small)
- 1 wooden spoon or potato masher
Ingredients
For the Lemon Ice Cream Base:
- 2 large lemons zested
- 1 cup granulated sugar
- ½ cup fresh lemon juice about 2 lemons
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon vanilla extract
For the Blueberry Swirl:
- ¾ cup blueberries fresh or frozen, about 3 oz
- 2 tablespoons granulated sugar
- 1 pinch kosher salt
- 1 large lemon zested
- 1 tablespoon lemon juice
- 2 teaspoons vodka
Optional Garnish:
- Fresh blueberries
- Lemon verbena or fresh mint leaves
Instructions
- Prepare the Freezer Container: Before starting, place your ice cream storage container (a one-quart container or a 9-inch loaf pan) in the freezer. Pre-chilling the container ensures the freshly churned ice cream sets quickly and maintains a creamy texture without melting during assembly.
- Infuse Sugar with Lemon Zest: In a medium-sized saucepan, combine the granulated sugar with the zest of two large lemons. Use a whisk or your fingertips to gently rub the zest into the sugar until it becomes aromatic and slightly moist. This step releases the natural citrus oils and helps infuse the base with a bright, lemony flavor.
- Combine Custard Base Ingredients: To the lemon-sugar mixture, whisk in the freshly squeezed lemon juice, the three eggs, and the whole milk. Whisk until everything is well blended and the eggs are fully incorporated. The mixture should look smooth and slightly foamy at this stage.
- Cook the Custard Gently: Place the saucepan over medium heat and cook the mixture, whisking constantly to prevent curdling. Continue cooking until the custard thickens slightly and just reaches a gentle simmer. Do not allow it to boil, as this could scramble the eggs. The goal is to create a smooth, velvety lemon custard that will give the ice cream its rich texture.
- Strain and Cool the Base: Remove the custard from the heat and immediately strain it through a fine-mesh sieve into a clean bowl. Press on the zest and solids with a spoon to extract as much flavor as possible. Once strained, whisk in the heavy cream and vanilla extract. Cover the bowl and refrigerate until the mixture is thoroughly chilled, at least 4–6 hours or preferably overnight.
- Prepare the Blueberry Sauce: While the custard chills, make the blueberry swirl. In a small saucepan, combine the blueberries, granulated sugar, pinch of kosher salt, lemon zest, and lemon juice. Place the pan over medium heat and cook, stirring occasionally, until the berries begin to soften and release their juices.
- Thicken and Strain the Blueberry Mixture: Use the back of a wooden spoon or a potato masher to gently crush the softened berries against the side of the pan. Let the mixture simmer for a few minutes until slightly thickened. Remove from heat and strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract maximum juice. Stir in the vodka, which helps prevent the sauce from becoming icy when frozen. Cover and chill until completely cold.
- Churn the Lemon Ice Cream: Once the custard base is cold, pour it into your ice cream maker and churn according to the manufacturer’s directions. This usually takes 20–25 minutes, depending on your machine, and results in a soft, scoopable consistency.
- Layer the Ice Cream and Blueberry Swirl: Retrieve your pre-chilled container from the freezer. Spoon a layer of the churned lemon ice cream into the bottom, then add a few spoonfuls of the blueberry sauce. Continue layering alternating amounts of ice cream and blueberry sauce until all of the mixture is used. For a more dramatic swirl, gently drag a butter knife through the layers in a figure-eight motion.
- Freeze Until Firm: Cover the container tightly with a lid or plastic wrap and return it to the freezer for at least 2–4 hours, or until the ice cream is scoopable and firm. This resting period allows the flavors to meld and the texture to stabilize.
- Garnish and Serve: When ready to serve, scoop the ice cream into bowls or cones. Garnish with a handful of fresh blueberries and a sprig of lemon verbena or mint for a refreshing, colorful finish. Enjoy immediately and savor the balance of tangy lemon and sweet blueberry in every bite!
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Infusing zest into sugar releases essential oils and intensifies the citrus taste.
- Straining both the custard and blueberry sauce ensures a smooth, creamy texture.
- Adding vodka to the blueberry swirl prevents ice crystals and keeps the ribbon silky.
- A pre-chilled container helps the ice cream set faster and creamier.
- Letting the ice cream rest in the freezer deepens the flavors before serving.
- Garnishes like mint or lemon verbena add freshness and visual appeal.
