- 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
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.
- Category: desser
- Cuisine: ice cream
Keywords: lemon blueberry ice cream recipe, homemade ice cream, blueberry ice cream