Name: Creamy Blueberry and Lemon Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 450g (1lb) blueberries, washed; 4 tablespoons water; 3 egg yolks; 115g (4oz) caster sugar; 450ml (15fl oz) double cream; Zest of 1/2 lemon

This blueberry and lemon ice cream is delicious! Using fresh blueberries and a hint of lemon for a refreshing flavor, perfect for the Summertime. Instructions for ice cream maker and no-churn ice cream.

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Blueberries are a wonderful fruit, and can often be very sweet and are always juicy!

For this recipe, we've created a wonderful blueberry and lemon ice cream, using fresh ingredients. The addition of the lemon zest, whilst you may not think is very much when you see the ingredients, is enough to add a gentle hint of sharpness to cut through the sweetness and richness of the blueberry ice cream.

This is a very easy ice cream recipe and we'll show you step by step how to make this delicious frozen dessert. It is suitable for any occasion, whether it's a children's party, or if you wanted to make it fancy, you can serve the ice cream with our mini meringue nests and sprinkle some fresh blueberries over the top too.

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Ice cream is always a versatile dessert, being able to store in your freezer for a few months, which is great if you need to prepare ahead of time.

We have a lovely Peach Melba ice cream, a strawberry ice cream and a melon ice cream recipe too so if you were thinking of making a variety, check them out! Check out our other ice cream recipe which uses ONLY fruit!

We have had questions in the past about the use of eggs in ice cream, as some recipes use raw eggs. This blueberry and lemon ice cream does not contain raw eggs. We have cooked the egg yolks through by making a custard, and whilst this method takes a little longer as you have to wait until the custard cools before churning, its' still worth the wait and you don't have to have ice cream using raw eggs!

Table of Contents 📋 hide

5) Ingredients You'll Need

6) Instructions

7) How to make ice cream without an ice cream maker

8) Recipe Card

9) Creamy Blueberry and Lemon Ice Cream

10) Delicious Chilled Desserts

Prep Time

30 minutes

Cook Time

Nil

Yield

1 Loaf pan. Roughly 1 pint in liquid.

You will need

1 loaf pan or similar size container

Ingredients You'll Need

Creamy Blueberry and Lemon Ice Cream, ingredients

450g (1lb) blueberries, washed
4 tablespoons water
3 egg yolks
115g (4oz) caster sugar
450ml (15fl oz) double cream
Zest of ½ lemon

Instructions

If you are using an ice cream machine, make sure you put the bowl in the freezer the night before so it has time to get really cold!

Place all the blueberries together with 4 tablespoons of water in a pan and cook over a low heat for 15 minutes until the blueberries are soft.

Creamy Blueberry and Lemon Ice Cream, adding blueberries and water to pan

Meanwhile, place the egg yolks and sugar in a mixer

Creamy Blueberry and Lemon Ice Cream, whisk sugar and egg yolks

and whisk until frothy. Set aside.

Creamy Blueberry and Lemon Ice Cream, showing color and consistency of whisked egg yolk and sugar

In another saucepan, add the cream and heat over low heat until it just starts to boil.

Creamy Blueberry and Lemon Ice Cream, heat cream in pan

Remove from heat and pour into the whisked egg mixture and stir with a hand whisk until incorporated.

Creamy Blueberry and Lemon Ice Cream, add heated cream to egg yolk mixture

Then transfer the mixture back to the saucepan,

Creamy Blueberry and Lemon Ice Cream, return custard mixture to heat

and over a medium heat, stir until the custard becomes thick so it will coat the back of a spoon. You're looking for a consistency of yogurt.

Creamy Blueberry and Lemon Ice Cream, showing thickness of custard

By the time you've made the custard, the blueberries should have cooked through. Take a masher and roughly mash the blueberries, leaving it chunky.

Creamy Blueberry and Lemon Ice Cream, roughly mash blueberries

Carefully pour the custard into the blueberry pan, and add the lemon zest. Use a spoon to combine everything well. Set aside until completely cool before you try and churn.

Creamy Blueberry and Lemon Ice Cream, transfer custard to blueberries

When the blueberry mixture is completely cold, trasfer to your ice cream machine and churn for about 20 minutes.

Creamy Blueberry and Lemon Ice Cream, transfer mixture to ice cream maker

Creamy Blueberry and Lemon Ice Cream, showing consistency after 20 minutes churn — Consistency after 20 minutes churning

Once churned, transfer to a freezer proof container and cover with plastic wrap and freeze until you reach the consistency you like. I just use a loaf pan and line with parchment.

Creamy Blueberry and Lemon Ice Cream, transfer to freezer

Serve as you like with ice cream wafers, or on top of mini meringue nests, which we made using the left over egg whites.

We suggest freezing for 1 hour for a soft whipped consistency, and 4 hours for a harder ice cream.

If you’d like to make the mini meringue nests using the leftover egg whites, the ingredients are as follows:

3 egg whites

6 oz or 175g sugar.

Follow our meringue recipe for full instructions.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

How to make ice cream without an ice cream maker

If you do not have an ice cream machine, you can place the mixture (in its mixing bowl) in the freezer and after 2 hours, use an electric whisk and mix it.

Return to the freezer for another 2 hours, then repeat once more with the electric mix, before finally returning to the freezer until completely set.

Recipe Card

Creamy Blueberry and Lemon Ice Cream

Yield: 6

Prep Time: 30 minutes

Total Time: 30 minutes

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Ingredients

450g (1lb) blueberries, washed
4 tablespoons water
3 egg yolks
115g (4oz) caster sugar
450ml (15fl oz) double cream
Zest of ½ lemon

Instructions

1. If you are using an ice cream machine, make sure you put the bowl in the freezer the night before so it has time to get really cold!

2. Place all the blueberries together with 4 tablespoons of water in a pan and cook over a low heat for 15 minutes until the blueberries are soft.

3. Meanwhile, place the egg yolks and sugar in a mixer and whisk until frothy. Set aside.

4. In another saucepan, add the cream and heat over low heat until it just starts to boil. Remove from heat and pour into the whisked egg mixture and stir with a hand whisk until incorporated. Then transfer the mixture back to the saucepan, and over a medium heat, stir until the custard becomes thick so it will coat the back of a spoon. You're looking for a consistency of yogurt.

5. By the time you've made the custard, the blueberries should have cooked through.

6. Take a masher and roughly mash the blueberries, leaving it chunky.

7. Carefully pour the custard into the blueberry pan, and add the lemon zest. Use a spoon to combine everything well. Set aside until completely cool before you try and churn.

8. When the blueberry mixture is completely cold, transfer to your ice cream machine and churn for about 20 minutes. Once churned, transfer to a freezer proof container and cover with plastic wrap and freeze until you reach the consistency you like.

Notes

We suggest freezing for 1 hour for a soft whipped consistency, and 4 hours for a harder ice cream.
Serve as you like with ice cream wafers, or on top of mini meringue nests, which we made using the left over egg whites

How to make ice cream without an ice cream maker

If you do not have an ice cream machine, you can place the mixture (in its mixing bowl) in the freezer and after 2 hours, use an electric whisk and mix it.
Return to the freezer for another 2 hours, then repeat once more with the electric mix, before finally returning to the freezer until completely set.

Delicious Chilled Desserts

Here's a selection of our popular chilled dessert recipes for you to enjoy

French Fruit Tart With Pastry Cream

French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!

No Bake Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake is a delicious dessert with fresh blueberries and a tangy, creamy lemon cheesecake filling on a crunchy cookie base. An easy no bake dessert.

Peach Melba Ice Cream

Peach Melba Ice Cream has classic retro flavors of peaches & cream with a raspberry ripple throughout. Egg free and super easy recipe. Perfect as a dessert or snack

Strawberry and Lemon Angel Food Cake

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert