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Blueberry-Lemon Zest Ice Cream

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 6 hrs, 45 mins
Yield

Makes about 1 qt.

If you like creamy, fruity ice cream with a little bit of zing, you'll love this ice cream dish.

Ingredients

  • 2 cups coarsely chopped blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 2 teaspoons lemon zest

How to Make It

  1. Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.

  2. Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.

  3. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  4. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

  5. Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.