lemon ice box pie icecream w/fresh blueberry sauce

How To Make lemon ice box pie icecream w/fresh blueberry sauce

• 1

  Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/2 cup.
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  2

  Whisk half-and-half, sweetened condensed milk, and lemon juice together. Pour mixture into a 1 1/2-qt freezer container of electric ice-cream maker; freeze according to manufacturer's instructions.
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  3

  Once ice cream freezer stops stir in graham cracker crumbs and lemon zest; transfer to an airtight container. Freeze in refrigerator freezer 2 hours before serving. NOTE: be sure to put the graham crackers in as a last step. They freeze well and add a nice little crunch. Also when I crushed the crackers, I put them in one bowl and lifted out the larger crumbs to the measuring cup, leaving the finer crumbs to use in another dish.
• 4

  BLUEBERRY SAUCE In a medium saucepan, mix the blueberries with the sugar, water and lemon juice. Simmer over meduim heat until the blueberries begin to burst, about 8 minutes, until the juices of the berries have released and made a sauce. Take about 1/2 cup of the berries and pulse in the food processer and return to sauce. Remove from the heat and toss in a few extra berries; cool. Refrigerate before serving.
• 5

  Once ice cream is firm, scoop into bowls and top with blueberry sauce.
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