Subj : Blueberry-Lemon Icecream
To   : All
From : Ben Collver
Date : Fri Jul 05 2024 09:11 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Blueberry Lemon Ice Cream
Categories: Icecream
     Yield: 1 Batch

     3 lg Eggs
     1 c  Whole milk
 1 1/2 c  Granulated sugar; divided
     3 c  Heavy whipping cream;
          -divided
     2    Lemons
     5 lb Ice cubes; up to 7
     2 lb Rock salt (ice cream salt);
          -up to 3
   1/2 c  Fresh blueberries
     1 c  Water

 Separate the eggs into two small bowls, whites in one and yolks in
 another. Beat the yolks for about a minute, until lighter in color
 and smooth.

 Pour the milk into a small saucepan and turn the heat up to medium
 high and heat until simmering. Make sure not to scald the milk.

 Add in the sugar and stir until dissolved, about 1-1/2 minutes.
 Reduce the heat to medium low. Add in the egg yolks and stir until
 the custard thickens enough to coat your wooden spoon with a milky
 film.

 Pour the custard into a jar and place in the fridge for later use.

 In the bowl of a stand mixer or using a hand mixer, beat the egg
 whites until some stiff peaks form. Pour in 1 cup of heavy cream and
 beat for an additional 2 to 3 minutes. Add the remaining cream and
 stir gently. Place the bowl in the refrigerator for 10 minutes.
 Squeeze lemons and strain juice to add in later.

 In a small saucepan over medium high heat, combine the blueberries,
 remaining sugar, and water. Simmer until sauce thickens and
 blueberries become soft and mashable. Drain the blueberry syrup into
 a jar and let cool.

 Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle
 on the salt and create a well in the center of the bowl. Take the
 custard and whipped egg mixture out of the fridge.

 Pour the custard into the bowl with the whipped egg mixture. Place
 the bowl in the ice and pile ice up on the sides.

 Stir for 5 to 10 minutes and cover with a dish towel. Let sit for 10
 minutes, then repeat scraping and stirring; repeat this process 3 to 4
 times, or until ice cream reaches soft-serve consistency. Add in the
 lemon juice and blueberry syrup.

 Continue stirring and resting until the ice cream is too stiff to
 move. This will take about an hour. Let the ice cream sit undisturbed
 for 30 minutes.

 To serve, scoop into bowls and top with desired toppings.

 Recipe by Margaret Darazs

 Recipe FROM: <https://littlehouseontheprairie.com/
 old-fashioned-ice-cream-recipe/>

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