I found a gem near my house. There is an old gentleman who after he returned from WWII, planted over 100 blueberry bushes on his property. The patch is hidden from the public but my sweet detective skills sniffed him out. He has allowed our family to come and pick blueberries all summer long. This past week we found a patch of blackberries in the back of the property and with his permission we added them to our blueberry buckets. With blueberries now filling our entire deep freezer, I decided to be a little creative with some of the left-over berries and ice cream came to mind.
This fresh and creamy ice cream is bursting with lemon flavor and when paired with berries you have the perfect light dessert. The lemon suppresses sugar cravings which allows you to enjoy the dessert without feeling tempted to over-indulge. The base of this ice cream is made with coconut milk rather than dairy milk so even those with allergies can appreciate this dessert.
2 cups Thai Kitchen coconut milk
3 large egg yokes
1/2 cup lemon juice, freshly squeezed
1 tablespoon lemon zest
3 tablespoons maple syrup
1 teaspoon liquid Stevia
1/2 teaspoon vanilla
Combine all the ingredients in a sauce pan over medium-low heat. Whisking continuously and allow the mixture to come to a simmer for a minute. Remove the sauce pan from the heat.
Strain the mixture into a medium size mixing bowl then cover with plastic wrap. Refrigerator the mixture for at least 2 hours allowing it to cool completely.
Place the mixture in an ice cream maker and follow the manufactures directions. My ice cream maker needed only 30 minutes of churning.
Scoop out the ice cream and top with fresh berries.