- Lenny Mullins
Makes about 2 litres when frozen
1 whole lemon
1 cup sugar (organic cane)
2 tbsp butter
1 ½ tbsp flour
2 whole eggs
pinch of salt
¾ cup lemon juice
2 cup whole milk
2 cups whipping cream
2/3 cup sugar
3 tbsp cream cheese
Blueberry Topping2 cups wild blueberries 1 ¼ cup organic cane sugar
Wash the lemon and cut off the ends. Slice into rounds and remove the seeds. Mix the lemon with 1 cup sugar and puree until smooth in a food processor. (Add less or no lemon rind if you are not a fan of the bitter taste of lemon rind.) Let sit while you cook the milk mixture.
Put the milk, cream and sugar into a pot and bring to a boil while stirring to avoid burning. When the mixture has reached a boil remove from heat and add the cream cheese stirring to completely melt. Put this mixture aside.
Melt the butter in a heavy-bottomed pot and add the flour and pinch of salt stirring. Whisk in the two eggs. Add the lemon and sugar mixture and the lemon juice. Cook mixture over heat while stirring until the mixture thickens.
Mix the milk and lemon mixtures together and cool in the refrigerator overnight or for at least four hours.
When you are ready to freeze the ice cream base remove from the fridge and stir to mix any separation that may have occurred. Pour the mixture into an ice-cream maker and freeze until stiff. You can eat the ice cream immediately or allow to freeze further in a cold freezer.
Ice cream is frozen foam, which is not very stable. For this reason eating ice cream when it is fresh is ideal!
Put enough water in the bottom of a pot to prevent sticking and add the blueberries and sugar. Bring to a boil and simmer for 10 minutes until the sugar is completely dissolved. Remove and cool. Store at room temperature for up to two hours.