I warned you I would be sharing a lot of blueberry recipes. Okay, maybe only two ended up on this site, but there were a lot more in my kitchen. This recipe has been on the to-do list ever since I knew I would be picking blueberries. The tart lemon and sweet blueberries form a perfect combination in each tangy bite. Jeni's Splendid Ice Creams, one of my favorite ice cream shops, serves this flavor and it has always been one of my favorites. I was very excited when Jeni decided to publish a make-your-own version in her Food & Wine feature in 2008. I have made the recipe several times since its publication and it is super easy and super delicious. I hope you enjoy making the recipe as much as I do.
A word of warning: If you are hoping that this yogurt will be lower in fat than typical ice cream, think again. Yogurt is used in this recipe for the tangy taste, not to lower the fat. I would not recommend using low or no fat yogurt, as the yogurt will get very icey.
Lemon Blueberry Yogurt
Recipe by Jeni Britton Bauer, original recipe found here
1/2 cup fresh lemon juice, plus 1 tablespoon grated lemon zest
One 1/4-ounce package unflavored powdered gelatin
2/3 cup plus 6 tablespoons sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream
3/4 cup blueberries
2 teaspoons water
Fill a large bowl with ice water. Pour 2 tablespoons of the lemon juice into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lemon juice with 2/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lemon gelatin.
In a medium bowl, mix the yogurt with the zest. Stir in the lemon juice mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
Meanwhile, in a saucepan, mix the blueberries with the remaining 6 tablespoons of sugar and the water. Simmer over moderate heat, until saucy, 4 minutes. Let cool.
Pour the lemon yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
Scoop alternating spoonfuls of the yogurt and blueberry sauce into a plastic container. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.