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Prep time
15 minutes
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Serves
16
Author Notes
This easy, creamy no-churn ice cream celebrates the classic combination of lemon and blueberries. It is inspired by a Valerie Bertinelli recipe but uses Nigella Lawson's basic no-churn ice cream recipe ratios.
Nigella's addition of a little alcohol adds a little adult punch to the ice cream and also keeps it soft and smooth. Limoncello, limón rum, citron vodka, or plain vodka all work well but can just as easily be left out if you are serving this to the little ones (just let the ice cream sit at room temperature for a bit before serving).
—She's Almost Always Hungry
Ingredients
- For the blueberry swirl
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1 cup
fresh blueberries
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2 tablespoons
sugar
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1 teaspoon
water
- For the lemon ice cream
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2.5 cups
heavy cream
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14 ounces
can sweetened condensed milk
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3 tablespoons
lemon juice
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2 tablespoons
lemon zest
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2 tablespoons
limoncello, limón rum, citron vodka, or plain vodka (optional)
Directions
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For the blueberry swirl:
In a small pot over medium-low heat, add the blueberries, sugar, and water. As the mixture begins to boil, use a whisk or potato masher to break up the blueberries. Cook for 4-5 minutes or until the mixture thickens slightly.
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Use a fine mesh sieve to strain the mixture, pressing lightly on the pulp to release as much syrup as possible. Set aside to cool completely.
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For the ice cream:
Place the heavy cream, sweetened condensed milk, lemon juice, lemon zest, and limoncello in the bowl of a stand mixture. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy.
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In a wide-top container or a 9″ x 5″ loaf pan, pour in half of the ice cream base. Layer on half of the blueberry syrup. Using a wooden skewer or butter knife, gently swirl the blueberry syrup into the ice cream – do not overmix.
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Repeat with the remaining ice cream base and blueberry syrup. Cover the container (or cover the loaf pan with plastic wrap). Place in the freezer for 6 hours or overnight.
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