Lemon Ice Cream with Blueberry Sauce

So apparently summer has kept us way too busy to be sitting in front of the computer, but some free time popped up and with the heat showing up all of a sudden it seemed like a good time to share an ice cream recipe. This is a three parter: meringue, ice cream and the sauce. It may take a little time but believe me, it is worth the effort.

Italian Meringue for Fruit Ice Creams

1/2 cup sugar
1/4 cup water
2 egg whites
1/8 tsp cream of tarter
1/8 tsp salt (optional)

Combine sugar and water in a small heavy pan. Bring to a boil over high heat. Boil to 240 degrees (soft ball). Beat egg whites with salt and cream of tartar until stiff. Add hot syrup to whites in slow, thin stream, beating at high speed until very stiff (about 5 minutes). Cover and refrigerate for at least 20 minutes.

Lemon Ice cream

Meringue base
1 Tb grated lemon rind (approx. 2 lemons)
1/4 cup sugar
1/3 cup fresh lemon juice
1 cup heavy cream

Combine rind with sugar. Press with spoon. Stir in lemon juice. Cover and refrigerate. Beat cream until stiff. Fold into cooled meringue. Stir lemon mix and fold in. Freeze.

Blueberry Sauce

1 cup blueberries
1-2 Tb sugar
2 Tb lemon juice
1 Tb water

Combine all ingredients in a small saucepan. Bring to a boil. Boil for 1 minute while stirring gently. Pour into bowl, cover and chill.

Pretty simple over all, just a little downtime between steps. But that should give you some time to sit outside and enjoy the sunshine and build the anticipation for a very delicious summer treat!

Kyle

*Note: Kyle mistakenly thought the recipe said honey when it said water, so I fixed them. It's an understandable mistake as Michelle apparently abbreviated water as HOH instead of H2O like a normal person. HOH looks surprisingly like HON, which would be an acceptable abbreviation for honey.