Recipe: Blueberry-Lemon Icebox Pie Ice Cream (ice cream maker)

BLUEBERRY-LEMON ICEBOX PIE ICE CREAM

1 1/2 cups heavy (whipping) cream
6 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
Zest of 1/2 lemon
1 pint blueberries

TO PREPARE THE CUSTARD:
In a heavy saucepan, bring cream to a simmer.

Place egg yolks in a bowl. Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Don't let the mixture boil or the eggs will scramble.

Remove from heat. Pour hot custard through a strainer into a large, clean bowl.

Allow the custard to cool slightly. Then stir in the sweetened condensed milk, lemon juice and zest. Cover and refrigerate until cold, or overnight.

TO MAKE THE ICE CREAM:
Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.

Fold the blueberries into the ice cream when it is finished, then put in freezer for 1 hour to harden before serving.

Makes 8 servings
Source: Carole Kotkin to Arizona Republic, August 6, 2008