Ice cream recipes… vanilla, chocolate, strawberry, what about blueberry lemon! I went to a little ice cream shop near our home a few weeks ago and they were serving lemon blueberry yogurt. It was incredible. I could have eaten the entire bucket!
You may have seen in my post yesterday that I teamed up Kohl’s to make a few dairy-free soy ice cream recipes. Well, this one was more for me than my son (the family member behind the dairy-free soy ice cream recipes).
To make homemade blueberry and lemon ice cream you’ll need to first make a blueberry compote. Here’s what you’ll need and how:
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- ⅓ cup water
In a small saucepan over medium heat, combine the blueberries, sugar and water. Simmer until the blueberries begin to burst, stirring often, for about 8-10 minutes. Cook until the compote coats your spoon, for about another 4-5 minutes. Remove from heat and allow to cool completely. Yields about a cup.
And for the ice cream recipe, you’ll need:
- 2 cups powdered sugar
- 8 egg yolks
-
2 teaspoon cornstarch
-
4 cups soymilk (I used vanilla soymilk)
-
2 teaspoon vanilla extract
- 1/2 cup blueberry compote
- 1/2 cup lemon juice
- Nostalgia Ice Cream Maker (available at Kohl’s)
Easy steps:
- Mix eggs yolks, sugar and corn starch.
- Heat soy milk (not boiling, but hot) in sauce pan and slowly pour into mixture while continuing to mix. (NOTE: Again, not boiling or you’ll cook the egg!)
- Add vanilla extract while continuing to mix.
- Pour mixture into a sauce pan and gently heat until it thickens.
- Let the mixture cool in the refrigerator for three to four hours.
- Fold in blueberries and lemon juice.
- Pour mixture into ice cream maker and follow the maker instructions.
Yields about one quart.
Here are a few of my ice cream party essentials from Kohl’s:
As always, I hope you’re inspired to craft, bake, create and celebrate!
Compensation and/or product was received for this post, but all opinions are 100% mine. You know I’d have it no other way! {grin}
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