Lemon Ice Cream With Very Berry Swirl Recipe

Name: Lemon Ice Cream With Very Berry Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR ICE CREAM; 3 whole Lemons, Zested; 3/4 cups Sugar; 1-1/2 cup Whole Milk; 2-1/2 cups Heavy Cream; 1/4 teaspoons Salt; 1/2 teaspoons Vanilla; FOR THE BERRY SWIRL:; 1 cup Raspberries (frozen Is Fine); 1 cup Blueberries (Frozen Is Fine); 1 cup Strawberries (frozen Is Fine); 1/4 cups Sugar; 1/2 whole Lemon, Juiced; 1/2 teaspoons Cornstarch

Servings: persons

FOR ICE CREAM
3 whole Lemons, Zested
3/4 cups Sugar
1-1/2 cup Whole Milk
2-1/2 cups Heavy Cream
1/4 teaspoons Salt
1/2 teaspoons Vanilla
FOR THE BERRY SWIRL:
1 cup Raspberries (frozen Is Fine)
1 cup Blueberries (Frozen Is Fine)
1 cup Strawberries (frozen Is Fine)
1/4 cups Sugar
1/2 whole Lemon, Juiced
1/2 teaspoons Cornstarch

1
In a large saucepan, stir to combine lemon zest and sugar until the mixture is very fragrant. This allows the lemon oils from the zest to get friendly with the sugar. Pour in milk, cream, and salt and stir over medium heat until the sugar is completely dissolved. Stir in vanilla. Pour into a large bowl, cover, and refrigerate until completely chilled, 1-2 hours or overnight.
2
To make the berry swirl, add berries, sugar, lemon juice, and cornstarch to a medium saucepan. Stir over medium heat, crushing berries with a spatula or potato masher. Heat until sugar is dissolved and mixture comes to a boil. As soon as the sauce begins to boil, remove it from the heat. If you want a smooth sauce (as pictured), strain through a sieve into a bowl and discard seeds/pulp. Refrigerate strained sauce until chilled.
3
Pour lemon/cream mixture into your ice cream maker and churn according to manufacturer's directions. (For my Cuisinart, this means about 30 minutes). Pour ice cream into a container for freezing and pour berry sauce on top. Swirl with a knife to incorporate. Cover and freeze 2-3 hours before serving.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR ICE CREAM, 3 whole Lemons, Zested, 3/4 cups Sugar, 1-1/2 cup Whole Milk, and more.

Yes, Lemon Ice Cream With Very Berry Swirl falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Lemon Ice Cream With Very Berry Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions