Indulge in the Taste of Blue Bell Lemon Bliss
I’ll be honest, I’ve never been a huge ice cream fan. Don’t get me wrong, I like it, but it’s never been my ultimate dessert choice. Give me a slice of rich caramel cake or a fluffy cupcake any day. However, all of that changed when I discovered Blue Bell Lemon Bliss – a flavor that won my heart with its very first bite! Made exclusively for the summer season, this lemon ice cream with its luscious golden Oreo pieces is simply irresistible. I may or may not have gone on a wild goose chase across Dallas last summer, desperately hunting for stores that stocked this delightful treat.
The Homemade Solution
So, when I came to know that Blue Bell wouldn’t be available this summer, I knew I had to take matters into my own hands. Despite scouring the Internet for a recipe in vain, I decided to take matters into my own hands and create my own version. And let me tell you, it turned out so amazing that I couldn’t help but share it with you!
To make this homemade delight, you’ll need an ice cream maker. We received one as a Christmas present, and it has been an absolute game-changer for our homemade ice cream adventures. The recipe I am about to share is tailored for the size of our maker. However, remember to read through all the instructions before you begin – trust me, you don’t want to be caught without a frozen bowl when the craving for ice cream strikes!
A Worthy Variation
Now, I must let you in on a little secret. My husband, Trey, isn’t a fan of lemon desserts. But that didn’t stop me from making him a batch without the citrusy touch. Instead, I mixed in his favorite indulgences: Nutella and Keebler Fudge-covered graham crackers. Let me tell you, he was one happy husband!
The Recipe You’ve Been Waiting For: Lemon Bliss Ice Cream
(Makes 1 ½ Quarts)
- 2 cups of Half-and-half
- 1 ⅓ cups of Sugar
- 1 ½ Teaspoon of Lemon Oil or Extract
- 1 Teaspoon of Vanilla Extract
- 6 whole Egg Yolks
- 2 cups of Heavy Cream
- 1 ½ cups of crushed Lemon Golden Oreos
Here’s how you bring this tantalizing treat to life:
In a saucepan over medium-low heat, combine the half-and-half and sugar. Stir well until combined, then add the lemon flavoring and vanilla. Keep stirring and heating until the mixture is piping hot but avoid boiling.
While the mixture heats up, take a medium-sized bowl and whisk the egg yolks vigorously for about 2 minutes. Aim for a slightly lighter shade of yellow.
Next, take a ladle of the hot half-and-half mixture and slowly drizzle it into the egg yolks. Keep whisking vigorously to temper the yolks. Repeat the process with another ladle of the hot liquid. Once mixed in, slowly pour the entire egg mixture into the saucepan with the half-and-half, stirring continuously with a spoon. Continue stirring and cooking for approximately 2 minutes, or until the mixture coats the back of the spoon.
To ensure a smooth texture, set a fine mesh strainer over a clean glass bowl and strain the custard. Don’t worry if you notice a few lumps here and there – it’s completely normal!
Add the heavy cream to the custard and stir everything together until well combined. Chill the mixture in the refrigerator for at least 2 hours, or better yet, overnight. This will ensure that the flavors meld together beautifully.
Once chilled, pour the mixture into your ice cream machine and follow the manufacturer’s instructions for churning. Approximately 5 minutes before the ice cream is ready, slowly pour in the crushed Lemon Golden Oreos. Once the churning process is complete, you’ll find yourself with soft-serve ice cream. Transfer it to a freezer container and let it freeze for several hours or overnight until it reaches the perfect firmness.
All that’s left to do is grab a spoon, indulge in a scoop (or two), and revel in the incredible homemade Lemon Bliss Ice Cream you’ve created!
Enjoy the refreshing burst of citrus, the delightful crunch of golden Oreos, and the sheer bliss of indulging in this homemade summer treat. Your taste buds will thank you!
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