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.
- approximately 1 quart ice cream; 1 ½ cups s ServingsServings
Lemon Ice Cream:
- Finely grated zest of 2 lemons
- 1/2 cup lemon juice
- 4 egg yolks
- 3/4 cup sugar
- 2 tablespoon butter
- 1 cup milk
- 1 cup heavy cream
- 1 cup wild blueberries (fresh or frozen)
- 2 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup sugar
- 2 teaspoon corn starch
Candied sliced almonds:
- 1/2 cup sugar
- 2 tablespoon 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.