blueberry lemon ice cream recipe

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.