National Ice Cream Month and National Blueberry Month



5+ medium lemons (3/4 cup +1 teaspoon for sauce)
2 cups whole milk
1 1/4 cups sugar
1/4 teaspoon sea salt
12 egg yolks, save the whites for a great omelet
2 cups heavy cream

  • Juice lemons until you have 3/4 cup of juice.

  • Zest lemon peels until you have 2 tablespoons. Be sure to zest only the bright yellow as the insides are more bitter.

  • Chill the juice.

  • In a small saucepan, heat the milk over a medium heat until it begins to bubble.

  • In a larger saucepan whisk the sugar, salt and lemon peel into the egg yolks. until well blended.

  • Gradually whisk in the warmed milk mixture. Cook and stir continuously with a wooden spoon over medium heat until mixture thickens (about 15 minutes).

  • Transfer to a large bowl and immediately cool the custard mixture by placing the bowl in a larger bowl of ice water for 5 minutes or so. Stir constantly while it is cooling.

  • Add in the lemon juice.

  • Freeze according the manufacturers directions.


2/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon sea salt
1/3 cup water
1 teaspoon lemon juice
4 cups fresh blueberries

  • Combine sugar, cornstarch and salt in a large saucepan. Stir in the water and lemon juice until all dissolved.

  • Add blueberries and cook over medium heat until bubbly and starts to thicken.

  • Cook a few minutes more until desired thickness.

  • Transfer to a pitcher and bring to room temperature before serving.



I love lemon-anything! I am beginning to love blueberries more too! Add them together-yummy! You have the most wonderful recipes over here! Thanks for visiting mine!