Not only does this great summer treat look stunning but it tastes amazing too! A beautiful rich and creamy base with a tangy blueberry and lemon finish. This recipe can be made with or without an ice cream maker. 


Serves 4


2 cups frozen blueberries
2 cups heavy cream
1 cup whole milk
1 cup caster sugar
3 eggs
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
Pinch of salt


Place the blueberries, 1/4 cup of sugar, lemon juice and zest in a saucepan and bring to a simmer. Puree until there are no long any lumps. Pour through a strainer, discard the remaining grit and set aside. 

Place the milk, cream, remaining sugar, vanilla extract and salt in a saucepan and cook over a medium heat until sugar has dissolved. 

Whisk the eggs in a bowl until yolks are pale and thickened.

Add half the heated milk to the egg mixture whisking as you pour. 

Add egg mixture to the heated milk saucepan and simmer over a medium heat. Add the blueberry puree and stir with a wooden spoon continuously. The custard will be ready once the liquid coats the back of the spoon. Pour into a large bowl and chill over an ice bath until it's reached room temperature. Cover and refrigerate for 4 hours. 

You can either freeze the ice cream in an ice cream maker or in a loaf tin in your freezer. If you don't have an ice cream maker, remove the ice cream from the freezer every 1 1/2 - 2 hours and give it a good mix, use a food processor if you have one. Do this for the first 4-6 hours only. This will stop the ice cream from being too hard and crystallising.