Lemon Blueberry Ice Cream

Stop what you're doing and make this ice before summer flies by! Although, who am I kidding, it would be perfectly delicious anytime of year (you know my thoughts on "ice cream season" *insert eye-rolling emoji here*). I make and eat ice cream all year long and you should too, but this lemon blueberry ice cream flavor combo is very much a summertime one. It is so creamy, so refreshing, and the blueberry swirl is as beautiful as it is delicious.

Lemon and blueberry is a classic combo. The tart lemon enhances and balances the sweet juicy berries. They just belong together. I am so glad I decided to combine them in an ice cream flavor. I use lemon zest and juice in the ice cream base and an optional few drops of lemon essential oil to really make the flavor pop. It is so good! I really don't know why lemon ice cream isn't more of a thing. In case you missed it, I have a lemon curd ice cream recipe too.

Do I need an ice cream maker for this recipe?

Yes, you do. This is a classic, custard based ice cream recipe that will churn to creamy perfection in an ice cream maker. If you want a no churn option I do have this blueberry swirl no churn recipe. Just add some lemon zest and juice as you're whipping the cream if you want the lemon flavor.

This Lemon Blueberry Swirl Ice Cream uses just 7 simple ingredients

• Heavy Cream
• Half and Half
• egg yolks
• sugar
• lemon zest and juice
• lemon essential oil (optional but so good)
• blueberry jam or preserves - I prefer Bonne Maman

Do I have to make jam to make this ice cream?

Nope! I use Bonne Maman Wild Blueberry Preserves for the blueberry swirl. I have sung their praises before and I'll do it again. See these posts:

• No Churn Blueberry Swirl Ice Cream
• Cardamom Spiced Blueberry Jam Muffins
• Strawberry and Blueberry Hand Pies
• Raspberry Jam Brownies

This is not sponsored and I am not paid to say that I love the quality and flavor of their products. I just do. And their blueberry preserves are packed with the cutest little whole wild blueberries. Side note: We have a small collection of Bonne Maman jam jars and they are my kids' favorite drinking glasses. They also make great storage containers for leftovers, dressings, sauces, etc.

I know it is a real issue for some, but I really have zero shame and zero qualms using store bought jam in my recipes. If you want to make homemade jam, please be my guest.

I do hope you'll give this recipe a try. Please shoot me any questions in the comments below or over on Instagram @wild.thistle.kitchen. If you make this or any of my recipes, please leave a rating and comment. It means so much to me and it helps my blog and recipes perform well on google.

Thanks so much for stopping by! xoxo - Anita

Lemon Blueberry Swirl Ice Cream

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• Total Time: 30 minutes
• Yield: 2 quarts

Ingredients

• 1.5 cups heavy cream
• 1.5 cups half and half
• 1 cup sugar
• 6 egg yolks
• 1 teaspoon kosher salt
• zest of one lemon - juice reserved
• 3-5 drops of lemon essential oil
• Blueberry Preserves

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Instructions

Place cream, half and half, sugar, and egg yolks in a saucepan over medium high heat. Whisk well to combine and break up all yolks. Continue cooking, stirring often, until mixture reaches 160 degrees F and thickens just slightly. If you don't have a thermometer, you will take it to the point where you see little wisps of steam and maybe a small bubble or two, but you do not want it to boil. 

Allow this mixture to cool to room temperature then place in fridge to cool overnight. Once it is completely cold, add zest and juice from one lemon and whisk well to combine. If using essential oil, add it now as well. 

Churn in ice cream maker according to manufacturer's instructions. Transfer to freezer safe container and add blobs of blueberry jam as you go. I really don't measure this part - I know that makes some people go crazy. I'm sorry. I like to make one thin layer of ice cream and add several spoonfuls of jam before topping with another layer of ice cream. Once it's all in the container, give it a swirl with a chopstick or butter knife and place in the freezer until firm. 

• Author: anita | wild thistle kitchen
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: desser
• Cuisine: ice cream