SUMMERY LEMON-BLUEBERRY ICE CREAM

RECIPE BY JOHN VITKO AND SARINA GULISANO,
SCOUT’S HONOR

John Vitko and Sarina Gulisano use blueberries that they grow in front of their house in Warren, Vermont, to make the jammy syrup that gets swirled into this refreshing lemon ice cream.

Makes 1 quart

1 pint organic blueberries, rinsed and dried
1 cup sugar
5 large egg yolks
1 lemon
1 cup whole milk
2 cups heavy cream

Combine the berries with ¼ cup of the sugar and a splash of water in a small, stainless saucepot. Cook the berries and sugar over medium heat, mashing the berries with a potato masher, until they release their juice and the syrup starts to bubble. Adjust the heat as necessary to prevent burning and cook until the syrup is thickened slightly; cool completely.

Meanwhile, place the egg yolks, the remaining sugar and the juice from the lemon (about 4 tablespoons) in a stand mixer and beat with the whisk attachment until pale yellow and thickened.

Combine the milk, heavy cream and the zest from the lemon (about 2 tablespoons) in a double boiler. Stirring constantly to prevent burning, heat the milk and cream to 130° (you can use a digital thermometer to take the temperature).

With the mixer on low, add the hot milk and cream into the eggs in a slow, steady stream. Return the egg-cream mixture back to the double boiler and cook, stirring constantly, until the custard reaches 175°.

Immediately pour the custard base through a fine-mesh sieve into a bowl placed in an ice-water bath. Cool completely, then refrigerate for at least 2 hours, or overnight. Pour the base into an ice cream machine; freeze. Layer with the blueberry syrup; freeze again to set.


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