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Creamy Blueberry Lemon Ice Cream Recipe – Easy Homemade Berry Swirl

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This homemade ice cream features a rich, creamy lemon custard base swirled with a vibrant blueberry sauce. Each scoop bursts with sweet-tart berries and zesty citrus, making it a perfect treat for summer gatherings or a nostalgic family dessert.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest, finely grated
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 1 1/2 cups fresh blueberries (or frozen)
  • 2 tablespoons granulated sugar (for swirl)
  • 1 tablespoon lemon juice (for swirl)
  • Optional: Extra mixed berries (raspberries, blackberries, or strawberries)
  • Optional: 2 tablespoons cream cheese, softened

Instructions

  1. Make the Blueberry Swirl: In a small saucepan, combine blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Heat over medium, stirring often, until berries burst and mixture thickens (about 8-10 minutes). Mash some berries for a jammy texture. Remove from heat and let cool completely.
  2. Prepare the Ice Cream Base: In a medium saucepan, combine heavy cream and whole milk. Heat gently over medium until steaming but not boiling (about 3-4 minutes). Remove from heat.
  3. In a separate bowl, whisk 3/4 cup sugar and 4 egg yolks until pale and slightly thickened (about 2 minutes).
  4. Slowly pour about 1/2 cup of the hot cream into the egg mixture, whisking constantly to temper the eggs.
  5. Pour the egg mixture back into the saucepan with the remaining cream. Cook on low heat, stirring constantly, until the mixture coats the back of a spoon (170°F, about 5-8 minutes). Do not boil.
  6. Remove from heat and stir in vanilla extract, lemon zest, lemon juice, and a pinch of salt.
  7. Strain the custard through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
  8. Churn the Ice Cream: Once the base is cold, pour into your ice cream maker and churn according to manufacturer’s instructions (20-25 minutes) until it resembles soft serve.
  9. Layer in the Blueberry Swirl: In a freezer-safe loaf pan, spoon 1/3 of the churned ice cream, then dollop some blueberry swirl on top. Repeat layers, ending with more swirl on top. Use a butter knife to gently swirl the berry sauce through the ice cream.
  10. Freeze Until Scoopable: Cover the pan and freeze at least 4 hours, or until firm but scoopable.
  11. Serve and Enjoy: Scoop into bowls or cones and top with extra fresh berries or mint. Store leftovers tightly covered in the freezer up to 2 weeks.

Notes

For a dairy-free version, substitute coconut cream and coconut milk. The berry swirl can be made ahead and stored in the fridge. Let ice cream sit at room temperature for 5-10 minutes before scooping for best texture. Optional add-ins like cream cheese or mixed berries can enhance flavor and color. If using the no-churn method, whip the base before folding in the swirl.

Nutrition

Keywords: blueberry lemon ice cream, homemade ice cream, berry swirl, summer dessert, creamy ice cream, gluten-free dessert, no-churn ice cream, fruit ice cream

Find it online: https://blixfood.com/creamy-blueberry-lemon-ice-cream-recipe-easy-homemade-berry-swirl/