Recipe Report: Blueberry Limoncello Ice Cream


During the warm months, ice cream is vital. Unless you're like us - We believe ice cream is a necessity all year long! While the grocery aisle is packed with some of our favorites, we couldn't help but think "What other flavors are we craving?" Blueberry Limoncello of course! Whip up a batch and let us know what you think!


2 cups blueberries
1 T lemon juice
⅔ cup sugar + 1/4 cup sugar
2 cups heavy cream
⅛ teaspoon fine sea salt
6 large egg yolks
Zest of one lemon
1/4 cup limoncello
1/2 cup buttermilk

Make the Ice Cream:

1. In a saucepan over medium heat, simmer 2 cups blueberries, 1/4 cup sugar, and lemon juice until blueberries are very soft, about 10 minutes. Puree in a food processor or blender. Set aside.

2. In a small pot, simmer cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Whisk in limoncello. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

3. Strain through a fine-mesh sieve into a bowl. Stir 1/2 cup buttermilk and the blueberry purée into warm, strained base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

4. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Yield: About 1 1/2 pints

Eat well!

Culinary Systems Inc

Windermare, Florida 34786


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