Ice Cream With a Kick - Lemon with Blueberry Swirl

6:00 am on 25 January 2016


Lemon Syrup (to do the day before)

3 - 4 lemons

2 Tablespoons caster sugar

Squeeze enough juice for ½ cup lemon juice

Combine the lemon juice and sugar, bring to a simmer, stirring until the sugar is dissolved. Remove from heat and refrigerate until chilled or overnight 

Blueberry Compote - do the day before

3 cups blueberries

1 ½ cups – 2 cups sugar, depending on taste

Juice of 1 lemon

Place in sauce pan on stove top. Warm gradually, bring to boil for about  1 minute. Remove from heat and chill in refrigerator.


Make basic ice cream custard (see recipe for basic cream base)

Remove chilled custard. Place in ice cream machine. During the churn process, pour lemon syrup into custard. Once finished, as you scoop the ice cream into a storage container, alternate layers of blueberry compote  & lemon ice cream as you go. Finish the top off with a dollop of blueberry compote. Freeze in the coldest part of your freezer until firm, at least 4 hours or for best results, over night. Yum!


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