Lingonberry Ice Cream
Creamy, tart, and refreshingly unique, this Lingonberry Ice Cream recipe is a sure way to elevate your dessert game. Bursting with the vibrant flavor of Nordic lingonberries, balanced by the richness of heavy cream and a hint of vanilla, this homemade treat is a spoonful of pure indulgence. The recipe combines a velvety custard base with a tangy lingonberry puree, creating a frozen dessert that's both luxurious and delightfully tangy. Perfect for impressing guests or treating yourself, this ice cream can be made using an ice cream maker for smooth, professional results. Whether you’re familiar with lingonberries or looking to explore exotic flavors, this recipe offers an irresistible blend of sweet, tart, and creamy goodness. Serve it on its own, pair it with warm pastries, or add a dollop to holiday desserts for a festive touch.
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Recipe Information
Ingredients
- 2 cups Frozen lingonberries
- 0.75 cup Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 1 Pinch of salt
Instructions
In a medium saucepan over medium heat, combine the frozen lingonberries and 1/4 cup of the granulated sugar. Stir occasionally and cook until the berries have softened and released their juices, about 5–7 minutes.
Use an immersion blender or transfer the mixture to a blender to puree until smooth. Strain the lingonberry puree through a fine mesh sieve to remove seeds. Set aside to cool.
In a separate medium saucepan, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, and the pinch of salt. Heat over medium heat until steam begins to rise, but do not let it boil.
In a bowl, whisk the egg yolks until pale and slightly thickened. Slowly pour a ladleful of the warm cream mixture into the yolks, whisking constantly to temper them.
Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly. Cook over low heat, stirring frequently, until the custard thickens and coats the back of a spoon, about 5 minutes. Do not allow the mixture to boil.
Remove the custard from heat and stir in the vanilla extract. Let it cool slightly, then mix in the strained lingonberry puree.
Cover the mixture with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes.
Transfer the soft ice cream into an airtight container and freeze for an additional 2–4 hours to firm up before serving.
Scoop, serve, and enjoy your homemade lingonberry ice cream!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 193.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 421 mg | 32% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
