Lemon Blueberry Ice Cream Floats

1. 1

   In a large bowl, combine sugar and lemon zest. Rub sugar and lemon zest together with your fingers until fragrant. Stir in the lemon juice, heavy cream, and salt. Whisk until smooth.

2. 2

   Cover the mixture and chill in the refrigerator for at least one hour, can be chilled overnight.

3. 3

   To churn the ice cream, use the KitchenAid(R) Ice Cream Maker Attachment. Assemble and engage freeze bowl, dasher, and drive assembly as directed in the attachment instructions. Turn to stir. Pour mixture into freeze bowl. Continue on Stir for 15-20 minutes or until desired consistency. Transfer ice cream to an airtight container and freeze until completely solid.

4. 4

   To make the blueberry syrup, combine blueberries, water, sugar, and fresh lemon juice in a medium saucepan. Cook over medium heat until sugar dissolves, about 3-5 minutes, stirring occasionally. Strain and place mixture in the refrigerator to chill.

5. 5

   Use the KitchenAid(R) Sparkling Beverage Maker and make one bottle of soda water, according to manufacturer's instructions.

6. 6

   To assemble the floats, put two scoops of lemon ice cream in a tall float glass. Add 1/4 cup blueberry syrup to each glass. Pour soda water over the ice cream. Garnish with fresh blueberries and mint, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.