Rachael and I arrived back in Blacksburg after a week on the road. Her kids are troupers, but we all are a bit road weary. Before we left, we promised Dottie that she could see baby Ellie and sweet little Lily upon our return, so I figured that inviting her to dinner would be a good idea. Rachael tackled the Tikka Masala, while I made a large green salad. We planned to serve the Tikka Masala over rice, and all we needed to round out the meal was a refreshing dessert. Mind you, we arrived at my house at 3:00 and dinner was to be at 6:00, so it had to be something simple and quick. I rooted around the fridge to see what was there and still in usable condition after a week's neglect. I found two large lemons, and I had just purchased a couple of pints of blueberries for breakfast. From past experience I knew that lemons and blueberries are a good combination so I decided to make lemon-blueberry ice cream. I hunted high and low for a good recipe, but found none, so I made up my own. It turned out so well, I decided to post my simple solution here:

½ cup fresh lemon juice

Grated zest from one large lemon

1 cup whole milk

1.5 cups sugar

3 cups heavy cream

1 pint blueberries

1. Put sugar and milk in mixer bowl and mix on low speed until sugar is dissolved.

2. Add other ingredients and stir.

3. Pour into ice cream freezer.

4. Process for 20 minutes.

5. Put into freezer-safe bowl. Cover with foil and freeze for 1-2 hours prior to eating.

Dottie said it was her favorite dessert I've ever served her. That is saying a lot!

Lissie