Blueberry Ice Cream

Ingredients

• 1 lemon lemon – zested and juiced
• 12 ounces blueberries
• 0.75 cups granulated sugar
• 0.25 tsp kosher salt
• 1 cup whole milk
• 2 cups heavy cream
• 5 large egg yolks
• 1 tsp vanilla extract

Instructions

1. Zest and juice the lemon, measuring 1 tablespoon juice; set both aside.
2. Measure 0.75 cup granulated sugar and divide: 0.25 cup for the blueberries and 0.5 cup reserved for the custard.
3. In a medium saucepan over medium heat, cook the blueberries with the 0.25 cup portion and all the zest, stirring, until the berries burst and the juices are syrupy, 8–10 minutes; off heat, stir in the measured 1 tablespoon juice. Scrape into a bowl, cool to room temperature, then refrigerate until cold.
4. In a clean saucepan, whisk the whole milk, heavy cream, the reserved 0.5 cup, and kosher salt; warm over medium heat, stirring, until steaming and small bubbles appear at the edges, 3–5 minutes.
5. In a bowl, whisk the egg yolks until fluid. Gradually ladle in about 1 cup of the hot dairy, whisking constantly to temper, then return the mixture to the saucepan and cook over medium-low, stirring with a spatula, until it coats the back of the spoon (170–175°F), 3–5 minutes. Remove from heat and stir in the vanilla extract.
6. Strain the custard through a fine-mesh sieve into a bowl set over an ice bath; stir until cool to the touch, 10–15 minutes. Cover and refrigerate until thoroughly chilled, at least 4 hours.
7. Whisk the cold blueberry mixture into the cold custard until evenly combined and purple. Churn in an ice cream maker until soft-serve consistency, 20–25 minutes.
8. Pack into a chilled container, press parchment or plastic directly on the surface, cover, and freeze until firm, 2–4 hours. Let stand at room temperature 5 minutes before scooping.