Lemon Blueberry Ice Cream
Fancy a refreshing treat? Our recipe for Lemon Blueberry Ice Cream is just the thing for hot summer days! The fresh tartness of the lemon and the sweet fruitiness of the blueberry combine to create a harmonious taste experience. The creamy consistency and delicious flavor will make you fall in love with this ice cream.
Preparation time 120 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 1.2 kg ice cream
- 400 g yogurt (10% fat content)
- 2 organic lemons
- 250 g blueberries
- 80 g sugar
- 2 tbsp cornflour
- 100 ml milk
- 200 ml whipped cream
- 100 g cream cheese
- 80 g honey
Preparation
- Wash the lemons in hot water, peel with a peeler and squeeze.
- Place the zest, juice and 40 g sugar in a pan and bring to the boil over a medium heat. Simmer for about 2-3 minutes, remove from the heat, pour into a bowl and set aside.
- Wash the blueberries and place in a pan with 40 g sugar.
- Reduce gently over a low heat for about 15 minutes until the mixture has a creamy consistency.
- Keep cold.
- In a bowl, mix the cornflour with the milk until smooth.
- Pour the cream into a small pan and heat up.
- Reduce to a low heat, add the milk and starch mixture and stir constantly until thickened.
- Make sure that no lumps form and remove directly from the stove.
- Add the cream cheese and stir until smooth. Stir in the yoghurt, honey and lemon syrup and put the zest to one side for decoration.
- Pour the yogurt mixture into the ice cream maker and cool using the cooling function.
- Then start the ice program and let it run for 60 minutes.
- Then pour the ice cream into a container and fold in the blueberry sauce with a fork or chopstick (like a marble cake).
- Chill in the freezer for at least another hour before serving.
