Blueberry Lemon Gelato

By Dustin

Ingredients

• 2 1/2 cups fresh blueberries
• 1/4 cup blueberry jam
• 1/4 cup water
• 1/4 teaspoon salt
• 2/3 cup sugar
• 3 large egg yolks
• 2 cups 2 % milk
• 3 tablespoons lemon juice
• 1 1/2 teaspoon grated lemon zest

Details

Servings 1
Adapted from epicureanmom.com

Preparation

Step 1

Combine the 1st 4 ingredients in a med sauce pan, and bring to a boil. Reduce heat to medium and cook for 10 minutes. Place mixture in a blender, process until smooth.

Beat the sugar and the egg yolks in a small bowl with a whisk until thick and pale. Heat the milk over med-high heat in a small saucepan until mixture reaches 180 degrees or until tiny bubbles form around the edges of the pan, stirring frequently, make sure not to boil. Add on third hot milk mixture to the yolk mixture, stirring with a whisk. Gradually add to the remaining hot milk mixture, stirring constantly with a whisk. Cook over med-low heat until mixture coats back of the spoon ( about 6 minutes). Remove from heat. Stir in blueberry mixture and cool completely. Stir in the juice and zest.

Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's directions.