Lemon Blueberry Muffin Ice Cream
Dessert • Ice Cream
Source: ChatGPT
Serving size: about 2 quarts finished
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Ingredients
- Ice Cream Base
- 1½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp corn syrup (optional, improves scoopability)
- Bakery-Style Blueberry Ripple
- 2 cups blueberries (fresh or frozen)
- ½ cup sugar
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- 1½ tsp cornstarch
- 1 tbsp water
- ½ tsp vanilla
- 1 tsp butter
- Streusel (optional but recommended for “muffin” texture)
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- 5 tbsp cold butter
- Pinch salt
Directions
- Make the lemon ice cream base:
- Rub the lemon zest into the sugar with your fingers to release the oils.
- In a saucepan heat the cream, milk, and sugared zest until steaming but not boiling. Remove from the heat and let steep for 10 minutes.
- In a bowl whisk the egg yolks.
- Rewarm the dairy mixture until steaming again. Slowly pour some of the warm dairy into the yolks while whisking to temper them, then return everything to the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170–175°F).
- Remove from heat and stir in the lemon juice, vanilla, salt, and corn syrup if using.
- Chill the base completely in the refrigerator for several hours or overnight.
- Make the blueberry ripple:
- In a small saucepan combine blueberries, sugar, brown sugar, lemon juice, lemon zest, and salt.
- Cook over medium heat for about 5–6 minutes until the berries burst and release juices. Stir occasionally.
- Mix the cornstarch and water together to make a slurry, then stir it into the blueberries. Cook another 1–2 minutes until thick like a loose jam.
- Remove from heat and stir in the vanilla and butter. Cool completely in the refrigerator.
- Make the streusel (if using):
- Preheat oven to 325°F.
- Mix flour, brown sugar, and salt in a bowl.
- Cut in the cold butter with your fingers or a pastry cutter until crumbly.
- Spread on a baking sheet and bake 12–15 minutes, stirring once halfway through, until lightly golden.
- Let cool completely, then break into small chunks.
- Churn and assemble:
- Churn the cold base in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- In the last 30–60 seconds of churning add about 1–1½ cups streusel if using.
- Transfer the ice cream to a container, layering in about ¾–1 cup blueberry ripple as you go so it forms ribbons rather than fully mixing in.
- Freeze the finished ice cream for about 4–6 hours until firm.
Notes
- Recipe does not make quite a full batch of ice cream. Consider increasing the base by 25% next time.
- Also makes extra blueberry compote. Consider halving.
- Makes the perfect amount of streusel. Consider breaking them into pieces as small as possible next time for less excess crunch.
