Frozen Meyer Lemon Cream with Blackberry Sauce

1. 1

   Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend.

2. 2

   Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180F, about 3 minutes.

3. 3

   Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.

4. 4

   Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form.

5. 5

   Fold cooled yolk mixture into cream in 3 additions.

6. 6

   Cover and freeze until firm, about 4 hours.

7. 7

   Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes.

8. 8

   Coarsely mash half of berries in bowl to thicken juices.

9. 9

   Scoop lemon cream into small bowls.

10. 10

    Top each with 1 rounded tablespoon berry sauce and serve.

* Per serving · 4 servings · Values may vary.