Thursday, May 6, 2010

Lemon Blackberry Swirl Ice Cream

This ice cream is lovely. Creamy, tart and refreshing.

Lemon Blackberry Swirl Ice Cream

For the ice cream:

Juice from 4 lemons (about 1 cup)
zest from 1/2 a lemon
2 cups heavy cream
2/3 cup granulated sugar

1. Combine all ingredients in a medium bowl and mix with a hand mixer or immersion blender until well blended.
2. Chill completely in the refrigerator.
3. Churn until it's a soft serve consistency. (It took 25 minutes in my machine)

While the ice cream processing, make the blackberry sauce:

1/2 pint fresh blackberries (about 1 1/4 cups)
2 tablespoons granulated sugar

1. Puree the blackberries and sugar in a blender or use an immersion blender.
2. Push the blackberry mixture through a fine mesh sieve using the back of a spoon into a small bowl to remove all the seeds and pulp.
3. Put the sauce into the freezer to chill while the ice cream is churning.

Once the ice cream is done, drizzle 1/4th of the blackberry sauce into the bottom of a freezer safe container. Top with 1/3 of the ice cream. Drizzle another 1/4th blackberry sauce on top of the ice cream and swirl with a knife. Repeat two more times. Freeze the ice cream until firm.

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