Homemade Ice Cream

Dec 20, 2017

AuthorLUNAR*CategoryDifficultyBeginner
 
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

1

Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.

2

Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.

3

Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

4

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

5

Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

Ingredients

 2 cups coarsely chopped blueberries
 2 tsp sugar
 2 tsp water
 1 cup can sweetened condensed milk
 1 cup evaporated milk
 1 tsp vanilla extract
  tsp table salt
 2 tsp lemon zest

Directions

1

Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.

2

Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.

3

Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

4

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

5

Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

Homemade Ice Cream

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