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Lemon Burst


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Lemon Burst


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Lemon Burst

Lemon ice cream with blueberry sauce and candied almonds This ice cream tastes like summer. The sweet blueberries and candied almonds are a refreshing and satisfying match for the tangy lemon ice cream.


  • Ready Time : 0 min


approximately 1 quart ice cream; 1 ½ cups s


    Lemon Ice Cream:

    • Finely grated zest of 2 lemons
    • 1/2 cup lemon juice
    • 4 egg yolks
    • 3/4 cup sugar
    • 2 tablespoons butter
    • 1 cup milk
    • 1 cup heavy cream

    Blueberry Sauce

    • 1 cup wild blueberries (fresh or frozen)
    • 2 tablespoons lemon juice
    • 1/4 teaspoon salt
    • 1/2 cup water
    • 1/2 cup sugar
    • 2 teaspoons corn starch

    Candied sliced almonds:

    • 1/2 cup sugar
    • 2 tablespoons water
    • 1 cup sliced almonds


    1. To prepare the ice cream, place a fine mesh strainer over a large bowl. Place the lemon zest, lemon juice, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly. It should be thick enough that it coats the back of a spoon. Remove the mixture from the heat and stir in the cream. Stir in the milk and pour the mixture through the strainer into the bowl. Cool the custard over an ice water bath. Chill thoroughly in the refrigerator overnight. After chilling, the mixture may look a bit curdled. Whisk gently to bring it back together.

    2. Pour the mixture into the bowl of the ice cream maker and process according to the manufacturer’s instructions. Transfer to an airtight container and freeze until solid. For the best consistency, remove the ice cream from the freezer and let stand at room temperature for 5-10 minutes before serving.

    3. To prepare the blueberry sauce, combine all the ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring frequently. Once the mixture comes to a boil, cook for one minute stirring constantly. Remove the sauce from heat and allow to cool until just warm. (Can be made up to two days ahead, reheat over low heat before serving.)

    4. To prepare the candied sliced almonds, place a nonstick silicone mat (such as silpat) on a baking sheet and set aside. Spray a spatula lightly with cooking spray and set it aside.

    5. Combine the sugar and water in a medium saucepan and stir gently to combine. Bring the mixture to a boil over medium-high heat. Cook, without stirring, until the sugar turns a golden amber color. If the sugar is cooking unevenly, gently swirl the pan, but do not stir. Once the sugar is a golden amber color, remove the pan from the heat and stir in the sliced almonds. Turn the candied almonds out onto the silpat and use the greased spatula to quickly spread the candied almonds into as close to a single layer as possible. Let the almonds cool and then break them into bite-sized pieces. Store the almonds in an airtight container for up to a week.

    To serve, top a scoop of ice cream with sauce and almonds.


    About Shoshana Ohriner


    Shoshana is the creator and author of two popular blogs�Couldn't Be Parve, specializing in naturally delicious dairy-free desserts, and Paleo Kosher Kitchen, focusing on healthy Paleo recipes. Her recipes have been published in a variety of newspapers, magazines, cookbooks and websites. She lives in California with her husband and three little boys.

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