Blueberry Ice Cream

4 cups blueberries
2 cups sugar
2 tbs fresh lemon juice
2 tsp grated lemon peel
10 egg yolks, room temperature
4 cups milk, scalded
4 cups whipping cream

Sort blueberries. Crush slightly in bowl. Toss with 1 cup sugar, lemon juice and peel. Refrigerate 12 hours. Beat yolks in large bowl of electric mixer with remaining sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Slowly beat in hot milk. Pour mixture into heavy large saucepan. Cook over medium-low heat, stirring constantly, until custard is about 180F and leaves path on back of spoon when finger is drawn across; do not boil. Stir into berries. Blend in cream. Cool; refrigerate until chilled. Transfer mixture to ice cream maker and follow manufacturer's instructions.

Amount: 3 quarts.

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Cajun Country -- New Iberia, Louisiana