Ice cream with lemon curd and blueberries

Lemon Curd and Blueberry Ice Cream – A Summer Delight

When the summer heat makes its presence felt, there’s nothing more comforting than a refreshing ice cream. I propose a delicious recipe for lemon curd and blueberry ice cream that combines the tangy flavor of lemons with the juicy sweetness of blueberries. Get ready to delight your taste buds with this simple yet sophisticated treat!

Preparation time: 30 minutes
Freezing time: 4-6 hours
Total time: 4 hours and 30 minutes
Number of servings: 6-8

Necessary ingredients:

For Lemon Curd:
- 180 ml lemon juice (approximately the juice of 2 large lemons)
- Zest of 2 lemons
- 180 g sugar
- 90 g butter (preferably 85% fat)
- 3 medium eggs
- ½ teaspoon vanilla sugar

For Ice Cream:
- 200 g lemon curd
- 150 g full-fat Greek yogurt
- 300 ml heavy cream
- 100 g fresh blueberries
- 60 g powdered sugar

A Bit of History:
Lemon curd, a fine and tangy cream, has its origins in old British recipes, initially used as a filling for cakes and tarts. Over the years, its popularity has grown, transforming into a versatile ingredient used in both desserts and savory dishes. Now, by adding lemon curd to ice cream, you have the chance to enjoy a refreshing dessert, perfect for hot summer days.

Step by Step: Making the Lemon Curd

1. Preparing the lemons: Start by washing the lemons well with a scrubber to remove any impurities. Squeeze them for juice, being careful to avoid seeds, and zest them with a fine grater, ensuring you don’t take the bitter white part.

2. Beating the eggs: In a bowl, whisk the eggs with a whisk until frothy. Add the sugar and vanilla sugar, continuing to mix for a few minutes until the mixture becomes light in color.

3. Heating the mixture: In a small saucepan, combine lemon juice, lemon zest, and the egg mixture. Cook over low heat, stirring constantly to avoid making an omelet. This step is crucial as you need to achieve a smooth mixture.

4. Adding the butter: Once the mixture reaches a slightly creamy consistency, add the butter cut into cubes. Continue to stir for another 10 minutes until the lemon curd becomes a smooth cream, similar to thin pudding.

5. Cooling: Remove the pot from the heat, cover it with plastic wrap directly on the surface of the cream to prevent a crust from forming, and let it cool. You will get about 400-450 g of lemon curd, and any surplus can be kept in the fridge for other delicious recipes.

Making the Ice Cream

1. Whip the cream: In a large bowl, whip the cream with the powdered sugar for 1-2 minutes until the sugar is completely dissolved and the cream becomes slightly airy.

2. Adding the ingredients: Add the yogurt and cooled lemon curd to the cream. Use a spatula to blend the mixture until it is smooth and creamy.

3. Incorporating the blueberries: Gently fold in the fresh blueberries, mixing lightly to avoid crushing them. They will add not only color but also a delicious texture to your ice cream.

4. Preparing for freezing: Take a freezer-safe container and line it with plastic wrap. Pour the ice cream mixture into the container and smooth the surface.

5. Freezing: Place the container in the freezer and let it firm up for 4-6 hours, or until the ice cream is solid. It’s important not to stir the mixture during freezing, as this recipe has proven to be creamy even without this step.

Serving Suggestions:
Serve the ice cream with a berry sauce, a spoonful of lemon curd on top, or even with a few fresh mint leaves for an extra touch of freshness. You can also add crunchy cookies or wafers for a contrast of textures. This ice cream pairs perfectly with fresh lemonade or iced green tea.

Tips and Variations:
- You can experiment with other berries like raspberries or strawberries, which pair excellently with the tangy taste of lemon curd.
- If you want to impress your guests, you can add a splash of gin or vodka to the ice cream mixture for an elegant twist, but no more than 30 ml to avoid compromising the texture.

Nutritional Information:
This ice cream is a delicious choice for warm days, but should be consumed in moderation. One serving (approximately 100 g) contains about 220 kcal. It is a good source of calcium from yogurt and cream, and vitamins from lemon and blueberries.

Frequently Asked Questions:
1. Can I use other types of lemons?
Yes, you can experiment with different varieties of lemons, but make sure they have a tart and fresh taste.

2. How can I make the lemon curd less sweet?
You can reduce the amount of sugar in the recipe, but be careful not to compromise the texture.

3. Can I use store-bought lemon curd?
Absolutely! Using store-bought lemon curd will save you time, but it won’t have the same freshness as homemade.

In conclusion, this lemon curd and blueberry ice cream is not just a dessert, but a true culinary experience. Refreshing, creamy, and full of flavors, it is perfect to be enjoyed with loved ones. So don’t hesitate, start making this recipe today and enjoy a summer full of flavor! Enjoy!