Lemon Frozen Yogurt
Best summer dessert. Hands down. If you're a lemon lover, this one if for you. Sweet, tart, creamy and cold, perfect for hot summer days. It's best eaten immediately from the ice cream maker..
Fresh picked blueberries are boiled down to a sweet jam, then swirled into a buttermilk enhanced vanilla custard for a tart, sweet, fruity ice cream. For a video how-to check out our instagram reels here.
Ingredients
- 2 cups fresh blueberries
- 1/2 cup turbinado sugar
- pinch salt
- 6 egg yolks
- 1 1/2 cups half and half or whole milk
- 1 cup white sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 1/2 cups buttermilk
Preparation
1. Combine blueberries and sugar. Place over medium high heat and bring to a boil, reduce heat and simmer 30-45 minutes or until thick, stirring frequently. Mash to desired consistency. Add salt. Cool.
2. Combine egg yolks and cream or milk in a medium heavy saucepan, whisk well. Place over low heat and cook, whisking consstantly until thick, about 15 minutes. (Custard will coat the back of a spoon). Add vanilla and salt. Cool 15 minutes. Add buttermilk, whisking well.
3. Place custard mixture into an ice cream maker and follow manufacturers instructions. When ice cream is done. Add dollops of blueberry jam and rotate the plastic churner a couple times to create a swirl. Eat immediately for a soft ice cream or freeze overnight for a firmer ice cream. Makes 4 cups.
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