Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Whisk eggs, 1/2 cup sugar, and salt in a heavy saucepan until slightly thick. Whisk in buttermilk. Cook over medium-low heat, stirring constantly, until the mixture coats a metal spoon and reaches 165 degrees F, about 10 minutes. Set the pan in a bowl of ice water and stir until cooled. Stir in yogurt. Refrigerate for 8 to 24 hours.
Step 2
Meanwhile, combine blueberries, the remaining 1/4 cup sugar, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and simmer until syrupy, about 5 minutes. Let cool. Transfer to a bowl and refrigerate for 8 to 24 hours.
Step 3
Freeze the chilled buttermilk mixture in a 1 1/2- or 2-qt. ice cream maker according to manufacturer's directions. Transfer to a freezer container. Swirl in the blueberry mixture. Freeze until firm, 6 to 8 hours.
Step 4
Let stand at room temperature for 20 to 30 minutes before serving. Garnish with fresh blueberries and mint, if desired.
Your folders
bakingamoment.com
15 minutes
Your folders
unconventionalbaker.com
4.8
(12)
Your folders
taste.com.au
25 minutes
Your folders
thedairyalliance.com
Your folders
feelgoodfoodie.net
5.0
(3)
5 minutes
Your folders
thepioneerwoman.com
Your folders
everydaymadefresh.com
5.0
(2)
10 minutes
Your folders
serving-ice-cream.com
25 minutes
Your folders
foodnetwork.com
3.2
(5)
10 minutes
Your folders
culinaryshades.com
5.0
(5)
25 minutes
Your folders
bakedbyrachel.com
Your folders
tasteofhome.com
4.7
(6)
20 minutes
Your folders
tasteofhome.com
4.7
(6)
20 minutes
Your folders
cooking.nytimes.com
4.0
(69)
Your folders
allrecipes.com
4.7
(3)
15 minutes
Your folders
tasteofhome.com
5.0
(1)
30 minutes
Your folders
alattefood.com
5.0
(6)
Your folders
bojongourmet.com
4.0
(2)
Your folders
myrecipes.com
5.0
(19)