Lemon Blueberry Swirl Ice Cream with Crispy Phyllo
Lemon Blueberry Swirl Ice Cream with Crispy Phyllo
Ingredients
For the Lemon Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest, finely grated from 1-2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
For the Lemon Phyllo Crisps
- 4 phyllo dough, sheets, thawed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon zest, finely grated
Instructions
- 1
Prepare the Lemon Ice Cream Base: In a medium saucepan, combine the whole milk, 1/2 cup of the granulated sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling, about 3-5 minutes.
⏱️ 5 min
- 2
Remove the saucepan from heat. Stir in the heavy cream, fresh lemon juice, vanilla extract, and salt. Whisk until well combined. Pour the mixture into a clean bowl, cover, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min
- 3
Make the Blueberry Swirl: In a small saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, fresh lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 4
Remove from heat and mash the blueberries lightly with a fork or potato masher for a chunkier swirl, or use an immersion blender for a smoother sauce. Let cool completely, then refrigerate until chilled.
⏱️ 30 min
- 5
Prepare the Lemon Phyllo Crisps: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Gently unroll the phyllo dough. Take one sheet and place it on the prepared baking sheet. Brush lightly with melted butter, then sprinkle with a pinch of granulated sugar and lemon zest. Repeat with the remaining phyllo sheets, stacking them on top of each other.
⏱️ 10 min•🌡️ 350
- 6
Bake the phyllo stack for 10-15 minutes, or until golden brown and crispy. Watch carefully as phyllo can burn quickly. Once baked, remove from oven and let cool completely on the baking sheet. Once cool, gently break the phyllo into irregular, bite-sized pieces.
⏱️ 15 min•🌡️ 350
- 7
Churn the Ice Cream: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until it reaches a soft-serve consistency.
⏱️ 30 min
- 8
Assemble and Freeze: Transfer about one-third of the churned ice cream to a freezer-safe container. Drizzle with about one-third of the chilled blueberry swirl. Repeat with remaining ice cream and blueberry swirl, gently swirling with a knife or spoon for a marbled effect. Do not overmix.
⏱️ 5 min
- 9
Cover the container and freeze for at least 3-4 hours, or until firm. When ready to serve, scoop the ice cream into bowls and top with the crispy lemon phyllo pieces.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Swirl Ice Cream with Crispy Phyllo
Ingredients
For the Lemon Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest, finely grated from 1-2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
For the Lemon Phyllo Crisps
- 4 phyllo dough, sheets, thawed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon zest, finely grated
Instructions
- 1
Prepare the Lemon Ice Cream Base: In a medium saucepan, combine the whole milk, 1/2 cup of the granulated sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling, about 3-5 minutes.
⏱️ 5 min - 2
Remove the saucepan from heat. Stir in the heavy cream, fresh lemon juice, vanilla extract, and salt. Whisk until well combined. Pour the mixture into a clean bowl, cover, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 3
Make the Blueberry Swirl: In a small saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, fresh lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 5-7 minutes.
⏱️ 7 min - 4
Remove from heat and mash the blueberries lightly with a fork or potato masher for a chunkier swirl, or use an immersion blender for a smoother sauce. Let cool completely, then refrigerate until chilled.
⏱️ 30 min - 5
Prepare the Lemon Phyllo Crisps: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Gently unroll the phyllo dough. Take one sheet and place it on the prepared baking sheet. Brush lightly with melted butter, then sprinkle with a pinch of granulated sugar and lemon zest. Repeat with the remaining phyllo sheets, stacking them on top of each other.
⏱️ 10 min•🌡️ 350 - 6
Bake the phyllo stack for 10-15 minutes, or until golden brown and crispy. Watch carefully as phyllo can burn quickly. Once baked, remove from oven and let cool completely on the baking sheet. Once cool, gently break the phyllo into irregular, bite-sized pieces.
⏱️ 15 min•🌡️ 350 - 7
Churn the Ice Cream: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until it reaches a soft-serve consistency.
⏱️ 30 min - 8
Assemble and Freeze: Transfer about one-third of the churned ice cream to a freezer-safe container. Drizzle with about one-third of the chilled blueberry swirl. Repeat with remaining ice cream and blueberry swirl, gently swirling with a knife or spoon for a marbled effect. Do not overmix.
⏱️ 5 min - 9
Cover the container and freeze for at least 3-4 hours, or until firm. When ready to serve, scoop the ice cream into bowls and top with the crispy lemon phyllo pieces.
⏱️ 240 min