Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 8-22-2013 Sarah Phillips CraftyBaking.com
Tangy, creamy, and exceptionally pretty, this is one of our favorite summer ice creams. It's ideal to make the lemon custard base and blueberry puree two days ahead so it can chill overnight, then churn it and swirl it then next day, and let it freeze overnight before you serve it. Of course, you can make it all in the same day, just start early and be sure to chill the custard and puree completely before churning and swirling it. Then let the ice cream freeze for at least 5 hours before serving.
We use this delectable ice cream to fill our Lemon Poppy Seed Whoopie Pie Ice Cream Sandwiches, but it's terrific any way you serve it. Find out below how to swirl the ice cream with the fresh blueberry puree so you will get distinctive swirls between the two instead of a solid color.
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