Stir blueberries and ¼ cup of sugar in a saucepan on medium heat until sugar dissolves. Bring to a boil and remove from heat. Store in refrigerator until final step.
Heat 1 pint of heavy whipping cream in a small saucepan at medium heat. Complete step 3 while heating cream.
Beat eggs and 1 cup of sugar in electric mixer for 5 minutes. Cut lemons in half, remove seeds and squeeze the juice into the egg and sugar mixture while mixing. Mix 1 cup of half and half and 1 package of lemon flavored instant pudding in a separate bowl. Add the sweetened condensed milk and pudding mixture to the eggs, sugar and lemon juice and beat for 5 more minutes.
Remove the warm whipping cream from the heat a slowly add to the egg mixture while beating.
Store the ice cream in the freezer overnight or use your ice cream maker as directed.
When the ice cream becomes solid and ready to serve, fold the blueberries into the mixture. Stir the ice cream enough to swirl the blueberries in the ice cream but do not completely combine.
Notes submitted by the recipe author!
Making lemon blueberry pie is a tradition in my family. When the blueberries are harvested in late spring, my mother makes at least a dozen pies from the bushes in her back yard and gives them away to family members or invalids who she visits. She is truly a saint: always thinking of others before herself. Naturally, lemon blueberry pie was the first thing that came to mind when I saw the blueberry recipe contest advertised in the Our State Magazine. I thought what a great idea it would be to turn my mother’s pie into ice cream. Lemon Blueberry Ice Cream seemed the logical choice for a contest entry.
I would be remiss if I didn’t mention the help of my family while preparing the recipe. My Uncle Wayne gave me a pint of blueberries from Ivanhoe Blueberry Farms. His son works on the farm. I wanted pictures of my recipe entry to capture the vision in my mind. I would like to thank my cousin and professional photographer, Rosemary Blizzard, for taking photos of my recipe entry. She has done an excellent job of making my entry look good enough to eat.
The ice cream recipe marries the creamy texture of the smooth lemon custard along with the burst of sweet blueberry heaven in your mouth. The flavor screams, “Hello summer time! It sure is nice to see you again.” It reminds me of my Mother’s divine pies. It is also easy to make and can be made with or without the help of an ice cream maker.