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1
Combine the milk, 1/4 C sugar, lemon zest, lemon juice, and salt in a medium saucepan.
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2
Scald the milk mixture over medium heat, stirring often, for appx.
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3
5 minutes.
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4
In a separate mixing bowl, whisk egg yolks and remaining 1/4 C sugar.
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5
Whish until light and fluffy.
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6
Add the hot milk mixture to the egg mixture by spoonfuls.
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7
Whisk together until smooth.
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8
Return mixture into the saucepan and cook over medium heat, until the curd is thick enough to cover the back of a spoon (approx.
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9
5 minutes).
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10
Place the custard in the freezer to cool for approximately 5 minutes.
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11
Combine the whipping cream, vanilla creamer, and vanilla in a separate bowl.
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12
Add to the curd mixture.
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13
Cover with plastic wrap and let chill in the refrigerator for at least 2 hours (overnight is fine too).
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14
Combine blueberries and powdered sugar in a saucepan over medium heat.
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15
Stir and bring to a boil.
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16
Reduce heat, stirring occasionally.
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17
Mixture should begin to thicken between 7-10 minutes.
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18
Remove from heat and let cool.
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19
Make Ice Cream mixture according to your machines directions.
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20
{Mine churned for appx 30 min}.
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21
Add chunks of grahm cracker during the last few minutes of churning.
