Blueberry Lemon Sherbet
 
Prep time
Total time
 
There is something about the lemon added to this sherbet that just takes the cool and refreshing flavor over the top in this blueberry lemon sherbet. Plan adequate time for the mixture to cure and harden. The time estimated below is active time.
Author:
Recipe type: Dessert
Serves: 4 to 6 cups
Ingredients
  • 1 lb blueberries, preferably wild
  • ¾ c sugar
  • 1 t commercial ice cream stablizers
  • 1 ½ c milk
  • ½ c cream
  • ½ c glucose
  • 1 t lemon zest
  • ½ c buttermilk
  • ¼ c lemon juice
Instructions
  1. Add blueberries to a saucepan and heat over medium-high heat, breaking apart with a spoon as you stir. Once the mixture boils, reduce to a simmer for 5 to 10 minutes until blueberries release juices. Transfer blueberries to blender and allow to cool for 10-15 minutes. Blend until smooth. Strain through a fine mesh strainer into a bowl and put in the fridge until ready.
  2. Whisk together sugar and commercial ice cream stabilizer. In a saucepan stir together sugar mixture, milk, cream and glucose. Cook whisking periodically until it comes to a full rolling boil. Boil for 2 minutes and remove from heat.
  3. Stir in lemon zest and allow to sit and infuse for 30 minutes.
  4. While the lemon infuses into the dairy, whisk together lemon zest, buttermilk, and a cup of the blueberry puree you made. Return the mixture to the fridge.
  5. Strain the lemon infused dairy mixture through a fine mesh strainer to remove the lemon zest pieces into a bowl.
  6. Place the bowl into a large bowl full of ice-water and chill until the mixture cools to 50 degrees or lower. Stir occasionally.
  7. Mix blueberry mixture with chilled base. Cure base in the fridge for 4 hours or overnight.
  8. Churn ice-cream according to manufacturer’s instructions until the texture of soft-serve.
  9. Transfer to freezer safe containers to harden for 4 to 12 hours.
  10. Enjoy.
Recipe by Gravel & Dine at https://gravelanddine.com/blueberry-lemon-sherbet/