Lemon Blackberry Ice Cream
I love lemons and blackberries. It's just one of those combos that feels like sunshine and tastes like summer. Did I really just type "feels like sunshine"? Oh, man. Definitely a Monday, guys.
Anyhoo...this ice cream is all kinds of delicious. In a weird way, it does actually taste like summer. It's on the lighter side, the citrus level isn't overpowering and the blackberries offer the right about of sweetness and tartness. Bonus: you don't feel guilty eating it. Total winner in my book!
Enjoy!
Lemon Blackberry Ice Cream
Cook Time: 1 hour 10 minutes
Cooling Time: 3 hours
Freezing Time: 2 hours
Total Time: 6 hours 10 minutes
Servings: 8-10
INGREDIENTS:
1 cup whole milk
1 cup half and half
1 cup heavy whipping cream
4 egg yolks
2/3 cup granulated sugar
2 Lemons, zested
6oz blackberries
1 tbsp lemon juice
1 Tbsp corn starch + 2 Tbsp water, whisked together
INSTRUCTIONS:
The night before you want to make the ice cream, put ice cream maker bowl in the freezer.
The next day, start on the ice cream!
In a saucepan over medium heat, combine milk, half and half and lemon zest. Stir to combine. Bring to a simmer, stirring every so often. Remove from heat and let milk and lemon zest steep for an additional 15 minutes.
In a heat proof mixing bowl, whisk together egg yolks and sugar until smooth.
After milk/lemon zest mixture has finished steeping, slowly pour it into the bowl with eggs and sugar and whisk rapidly. You don't want the eggs to cook, so a slow pour and fast whisking will help make sure this doesn't happen.
Once everything is well whisked and combined, pour mixture back into saucepan and return temperature to a medium heat. Stir frequently and when the mixture begins to thicken, remove from heat. It should take about 4-5 minutes.
Once the mixture has been removed from the heat, whisk in heavy cream until just combined.
Pour mixture through a fine mesh strainer into a bowl, removing the lemon zest. Cover and store in fridge until chilled, about 3 to 4 hours.
When ready to make ice cream, remove ice cream maker bowl from freezer, place in ice cream maker and assemble other pieces. Turn on.
Slowly pour cooled mixture into ice cream maker and churn until you reach a thick, creamy texture. This can take upwards of 45 minutes, but begin checking after 25 minutes.
In the final ten minutes of churning, mash blackberries with lemon juice in a microwave safe bowl. Place in microwave for 30 seconds. Add cornstarch + water mixture to mashed blackberries and whisk. Place back in microwave for 15 seconds. It should be thickened.
Slowly add blackberry mixture to ice cream and allow the machine to do the mixing!
When ice cream is done churning, transfer to a freezer safe container, cover and allow to freeze for at least two hours.