Lemon Blueberry Pie Ice Cream

Total Time: 7 hrs Preparation Time: 3 hrs Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 cup whole milk
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup sugar
• 1 pinch salt
• 2 large egg yolks
• 1 cup heavy whipping cream
• 1 cup french vanilla flavored coffee creamer
• 3/4 teaspoon vanilla
• 5 graham crackers
• 2 1/2 cups cleaned blueberries
• 1/4 cup powdered sugar

Recipe

• 1 combine the milk, ¼ c sugar, lemon zest, lemon juice, and salt in a medium saucepan.
• 2 scald the milk mixture over medium heat, stirring often, for appx. 5 minutes.
• 3 in a separate mixing bowl, whisk egg yolks and remaining 1/4 c sugar. whish until light and fluffy.
• 4 add the hot milk mixture to the egg mixture by spoonfuls. whisk together until smooth.
• 5 return mixture into the saucepan and cook over medium heat, until the curd is thick enough to cover the back of a spoon (approx. 5 minutes). place the custard in the freezer to cool for approximately 5 minutes.
• 6 combine the whipping cream, vanilla creamer, and vanilla in a separate bowl. add to the curd mixture. cover with plastic wrap and let chill in the refrigerator for at least 2 hours (overnight is fine too).
• 7 combine blueberries and powdered sugar in a saucepan over medium heat. stir and bring to a boil.
• 8 reduce heat, stirring occasionally. mixture should begin to thicken between 7-10 minutes. remove from heat and let cool.
• 9 make ice cream mixture according to your machines directions. {mine churned for appx 30 min}. add chunks of grahm cracker during the last few minutes of churning.