MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Lemon Ice Cream
 Categories: Icecream
      Yield: 1 Batch
 
      3 lg Eggs
      1 c  Whole milk
  1 1/2 c  Granulated sugar; divided
      3 c  Heavy whipping cream;
           -divided
      2    Lemons
      5 lb Ice cubes; up to 7
      2 lb Rock salt (ice cream salt);
           -up to 3
    1/2 c  Fresh blueberries
      1 c  Water
 
  Separate the eggs into two small bowls, whites in one and yolks in
  another. Beat the yolks for about a minute, until lighter in color
  and smooth.
  
  Pour the milk into a small saucepan and turn the heat up to medium
  high and heat until simmering. Make sure not to scald the milk.
  
  Add in the sugar and stir until dissolved, about 1-1/2 minutes.
  Reduce the heat to medium low. Add in the egg yolks and stir until
  the custard thickens enough to coat your wooden spoon with a milky
  film.
  
  Pour the custard into a jar and place in the fridge for later use.
  
  In the bowl of a stand mixer or using a hand mixer, beat the egg
  whites until some stiff peaks form. Pour in 1 cup of heavy cream and
  beat for an additional 2 to 3 minutes. Add the remaining cream and
  stir gently. Place the bowl in the refrigerator for 10 minutes.
  Squeeze lemons and strain juice to add in later.
  
  In a small saucepan over medium high heat, combine the blueberries,
  remaining sugar, and water. Simmer until sauce thickens and
  blueberries become soft and mashable. Drain the blueberry syrup into
  a jar and let cool.
  
  Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle
  on the salt and create a well in the center of the bowl. Take the
  custard and whipped egg mixture out of the fridge.
  
  Pour the custard into the bowl with the whipped egg mixture. Place
  the bowl in the ice and pile ice up on the sides.
  
  Stir for 5 to 10 minutes and cover with a dish towel. Let sit for 10
  minutes, then repeat scraping and stirring; repeat this process 3 to 4
  times, or until ice cream reaches soft-serve consistency. Add in the
  lemon juice and blueberry syrup.
  
  Continue stirring and resting until the ice cream is too stiff to
  move. This will take about an hour. Let the ice cream sit undisturbed
  for 30 minutes.
  
  To serve, scoop into bowls and top with desired toppings.
  
  Recipe by Margaret Darazs
  
  Recipe FROM: <https://littlehouseontheprairie.com/
  old-fashioned-ice-cream-recipe/>
 
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