Blueberry Lemon Gelato

Scoop of blueberry gelato in vintage glass dish.

Homemade Blueberry Lemon Gelato highlights the vibrant flavor of berries by churning fresh blueberry lemon puree with sweet milk and cream custard into a smooth, dense frozen dream of a dessert.

Course Dessert

Cuisine American

Keyword berries, blueberries, blueberry, citrus, frozen treats, gelato, ice cream, lemon, lime

Prep Time 1 hour

Cook Time 30 minutes

chilling + freezing 6 hours

Total Time 1 hour 30 minutes

Servings servings

Calories 344kcal

Author Tristin Rieken

Ingredients

fresh fruit puree

3 cups blueberries fresh or frozen
¾ cup granulated sugar
2 teaspoons lemon juice

basic gelato

4 large egg yolks
¾ cup granulated sugar
2 cups whole milk
1 cup heavy cream
¾ teaspoon kosher salt

US Customary - Metric

Instructions

Fresh Fruit Puree

Combine berries, sugar and lemon juice in a saucepan and let macerate 30-60 minutes. Then, place over medium heat and bring to a boil. Reduce heat to low and simmer until thicken about 10 minutes. Remove and refrigerate until cool then puree smooth, straining if desired, into an airtight container.

Gelato Base

In a large saucepan whisk the egg yolks and sugar until slightly lighter in color and well combined. Whisk in milk, cream and salt.
Cook mixture over medium heat, whisking frequently until it reaches 170 degrees. Remove from heat and immediately strain through a fine mesh strainer into a chilled airtight container to cool. Place in refrigerator until ready to churn, up to 3 days.

Blueberry Lemon Gelato

When ready to churn add 2 cups of fresh fruit puree to gelato base and stir to combine, reserving remaining fruit puree to swirl in or top the gelato. Churn according to manufacturer's instructions until firm and billowing, about 30 minutes usually.
Transfer to airtight container and freeze until hardened at least 4-5 hours.
Eat within 2 days, same day preferred.

Notes

Tip: store fruit puree in the same container you'll be storing your ice cream. Do not wipe out puree after whisking into gelato base and pour churned gelato back into container for beautiful swirls of fruit puree.

yield: about 1 ½ pints

Nutrition