You’ll love the refreshing touch lemon adds to ice cream in this combination.
1 quart (4 cups) vanilla ice cream, slightly softened
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
2 cups fresh blueberries
1/4 cup sugar
1/4 cup water
1 tablespoon cornstarch
Place ice cream in large bowl; add lemon zest and lemon juice; mix well. Cover; freeze 3-4 hours or until firm.
Combine all sauce ingredients in 2-quart saucepan; mix well. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture boils and thickens. Cool completely.
To serve, spoon sauce over ice cream.
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