Lemon Curd-Blackberry Swirl Ice Cream with Blackber

Name: Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (about 6 ounces) frozen blackberries; 1 1/2 cups sugar; 1 tablespoon plus 2/3 cup fresh lemon juice; 1 tablespoon light corn syrup; 1 3/4 cups whipping cream; 1 1/4 cups whole milk; 1 vanilla bean, split lengthwise; 8 large egg yolks; 2 1/2 teaspoons grated lemon peel; 2 cups (10 ounces) blackberries, fresh or frozen, thawed; 1/3 cup sugar; 2 tablespoons fresh lemon juice

Servings: persons

1 1/4 cups (about 6 ounces) frozen blackberries
1 1/2 cups sugar
1 tablespoon plus 2/3 cup fresh lemon juice
1 tablespoon light corn syrup
1 3/4 cups whipping cream
1 1/4 cups whole milk
1 vanilla bean, split lengthwise
8 large egg yolks
2 1/2 teaspoons grated lemon peel
2 cups (10 ounces) blackberries, fresh or frozen, thawed
1/3 cup sugar
2 tablespoons fresh lemon juice

1
Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes.
2
Strain berry mixture into small bowl, pressing on solids; chill syrup.
3
Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan.
4
Scrape in seeds from vanilla bean; add bean.
5
Bring mixture to simmer.
6
Remove from heat.
7
Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend.
8
Whisk in remaining 2/3 cup lemon juice and lemon peel.
9
Gradually whisk hot cream mixture into yolk mixture.
10
Return mixture to saucepan.
11
Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes.
12
Strain custard into clean large bowl.
13
Set bowl of custard over large bowl of ice water.
14
Stir custard until cold.
15
Cover and refrigerate overnight.
16
Process custard in ice cream maker according to manufacturer's instructions.
17
Immediately spoon half of ice cream into 9x5x3-inch loaf pan.
18
Spoon half of blackberry syrup atop ice cream in pan.
19
Spoon remaining ice cream atop blackberry syrup.
20
Top ice cream with remaining blackberry syrup.
21
Cover and freeze until firm, at least 8 hours and up to 2 days.
22
Combine blackberries, sugar, and lemon juice in medium bowl.
23
Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour.
24
(Can be made 2 days ahead.
25
Cover and refrigerate.)
26
Scoop ice cream into dessert bowls.
27
Serve ice cream with blackberry sauce.

1126

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups (about 6 ounces) frozen blackberries, 1 1/2 cups sugar, 1 tablespoon plus 2/3 cup fresh lemon juice, 1 tablespoon light corn syrup, and more.

Yes, Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions