Blueberry Swirl Key Lime Ice Cream

Recipe

7 INGREDIENTS • 15 STEPS • 5HRS

Blueberry Swirl Key Lime Ice Cream

4

2 ratings

A sweet swirl of blueberry nestled in a tangy key lime ice cream.

Blueberry Swirl Key Lime Ice Cream

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

A sweet swirl of blueberry nestled in a tangy key lime ice cream.

5HRS

Total Time

$2.47

Cost Per Serving

Ingredients

Servings

8

US / Metric

Blueberry puree

2 cups

Fresh Blueberries

1/3 cup

Granulated Sugar

1

Lemon, juiced

plus 2 1"x3" peels of lemon - no bitter white pith, just the fragrant rind

Ice cream

1 1/2 cups

Heavy Cream

6

Farmhouse Eggs® Large Brown Eggs

yolks only

1 can
(15 oz)

Sweetened Condensed Milk

1/2 cup

Key Lime Juice

or squeeze 8-10 fresh key limes

Nutrition Per Serving

VIEW ALL

Calories

439

Fat

24.0 g

Protein

9.8 g

Carbs

47.0 g

Blueberry Swirl Key Lime Ice Cream

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Add the Fresh Blueberries (2 cups), Granulated Sugar (1/3 cup), lemon rind, and Lemon (1) to a small saucepan and heat to a boil.

step 1 Add the Fresh Blueberries (2 cups), Granulated Sugar (1/3 cup), lemon rind, and Lemon (1) to a small saucepan and heat to a boil.

step 2

Cook until the blueberries burst and have broken down into a sauce - about 5-7 minutes. Remove from heat.

step 2 Cook until the blueberries burst and have broken down into a sauce - about 5-7 minutes. Remove from heat.

step 3

Set a fine mesh strainer over a small bowl. Pour the blueberry sauce through the strainer. Use the back of a wooden spoon to press on the blueberry solids, pushing them through the strainer. Do this until the only thing left in the strainer are the blueberry skins and the lemon rinds. Discard the solids. Cover and refrigerate the blueberry puree.

step 3 Set a fine mesh strainer over a small bowl. Pour the blueberry sauce through the strainer. Use the back of a wooden spoon to press on the blueberry solids, pushing them through the strainer. Do this until the only thing left in the strainer are the blueberry skins and the lemon rinds. Discard the solids. Cover and refrigerate the blueberry puree.

step 4

Place the Farmhouse Eggs® Large Brown Eggs (6) in a medium bowl and whisk them together.

step 4 Place the Farmhouse Eggs® Large Brown Eggs (6) in a medium bowl and whisk them together.

step 5

Bring the Heavy Cream (1 1/2 cups) to a simmer in a heavy medium-sized saucepan. When cream is hot, slowly whisk it into the egg yolks -- adding the cream a little at a time so that the eggs don't heat too quickly and scramble.

step 5 Bring the Heavy Cream (1 1/2 cups) to a simmer in a heavy medium-sized saucepan. When cream is hot, slowly whisk it into the egg yolks -- adding the cream a little at a time so that the eggs don't heat too quickly and scramble.

step 6

Pour the egg mixture back into the pot and stir constantly over medium low heat until custard thickens slightly. Remove from heat.

step 6 Pour the egg mixture back into the pot and stir constantly over medium low heat until custard thickens slightly. Remove from heat.

step 7

Place a fine mesh strainer over a medium bowl and pour the custard mixture through the strainer.

step 7 Place a fine mesh strainer over a medium bowl and pour the custard mixture through the strainer.

step 8

Allow the custard to cool slightly.

step 8 Allow the custard to cool slightly.

step 9

Then stir in the Sweetened Condensed Milk (1 can) and Key Lime Juice (1/2 cup). Cover and refrigerate until cold or overnight.

step 9 Then stir in the Sweetened Condensed Milk (1 can) and Key Lime Juice (1/2 cup). Cover and refrigerate until cold or overnight.

step 10

Make the ice cream according to the manufacturers instructions for your ice cream maker.

step 10 Make the ice cream according to the manufacturers instructions for your ice cream maker.

step 11

Transfer the ice cream to a loaf pan or other storage container, cover with plastic wrap and freeze for about 20-30 minutes so that it firms up, but isn't hard.

step 11 Transfer the ice cream to a loaf pan or other storage container, cover with plastic wrap and freeze for about 20-30 minutes so that it firms up, but isn't hard.

step 12

Scoop out one quarter of the ice cream and add 2-3 tablespoons of blueberry puree. Use a spatula to fold the puree into the ice cream. One or two turns with the spatula is all you want -- so you get pretty swirls. If you work it too much -- the whole thing will turn purple.

step 12 Scoop out one quarter of the ice cream and add 2-3 tablespoons of blueberry puree. Use a spatula to fold the puree into the ice cream. One or two turns with the spatula is all you want -- so you get pretty swirls. If you work it too much -- the whole thing will turn purple.

step 13

Transfer into a new loaf pan. Repeat this process with ice cream and puree until you've used all the ice cream. You will have leftover puree, which can be spooned over the top of ice cream before serving, or use it for other desserts or cocktails.

step 13 Transfer into a new loaf pan. Repeat this process with ice cream and puree until you've used all the ice cream. You will have leftover puree, which can be spooned over the top of ice cream before serving, or use it for other desserts or cocktails.

step 14

Freeze the ice cream several hours or overnight.

step 14 Freeze the ice cream several hours or overnight.

step 15

Scoop and into bowls and serve.

step 15 Scoop and into bowls and serve.

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