I Scream You Scream, We All Scream for Ice Cream or Gelato!! That's right friends, my 1st homemade ice cream (besides when I was a child!) As we all know it's blueberry season and the farmer's market had beautiful blueberries that were begging to be bought! What better then to make a nice refreshing, cool ice cream for the summer days. I adore anything blueberry and blueberry ice cream was a perfect pick!
When I was a kid we didn't use an ice cream maker. We would prepare our ice cream mixture then chill it over an ice bath. Pour the cream mixture into a freezer durable tub. Chill for about 45 minutes. Once the sides start to freeze stir it vigorously until all frozen sections are incorporated. Continue to check the mixture continuously scraping the frozen sides down and well incorporated. Typically it will take the ice cream 2-3 hours to be completely frozen. Be sure to check and stir the cream every half hour....and that's it!
Luckily, nowadays, we have the convenience of ice cream machines that will churn the ice cream in 20 minutes!! Yes, 20 minutes!! It will be soft served if you follow the recommended 20 minutes but just place the ice cream, gelato or sorbet in the freezer and chill until the desired thickness.
Enjoy and make sure to lick the spoon clean!!
Blueberry Lemon Gelato
Recipe Adapted from Cooking Light
2 1/2 cups fresh blueberries
1/4 cup blueberry jam
1/4 cup water
1/4 teaspoon salt
2/3 cup sugar
3 large egg yolks
2 cups 2 % milk
3 tablespoons lemon juice
1 1/2 teaspoon grated lemon zest
Combine the 1st 4 ingredients in a med sauce pan, and bring to a boil. Reduce heat to medium and cook for 10 minutes. Place mixture in a blender, process until smooth.
Beat the sugar and the egg yolks in a small bowl with a whisk until thick and pale. Heat the milk over med-high heat in a small saucepan until mixture reaches 180 degrees or until tiny bubbles form around the edges of the pan, stirring frequently, make sure not to boil. Add on third hot milk mixture to the yolk mixture, stirring with a whisk. Gradually add to the remaining hot milk mixture, stirring constantly with a whisk. Cook over med-low heat until mixture coats back of the spoon ( about 6 minutes). Remove from heat. Stir in blueberry mixture and cool completely. Stir in the juice and zest.
Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's directions.