Blackberry Swirl Meyer Lemon Curd Ice Cream

by Erin

Don’t you worry, I haven’t let my Meyer lemon obsession die out just yet! Today it comes in ice cream form, because the 70 degree weather I’ve been having allows for it. And because while talking to Tracey about the gloriousness of Meyer lemon curd, she lead me to a ice cream recipe in which it is incorporated. Obviously it was just begging to be made and eaten and while I was at it, decided to add some blackberries. Fruit on top of fruit = extra good-for-you!

But in other news, I was sent a video of my 10 month old nephew saying touchdown the other day. He even lifted up his arms to signal it was good! And then I turned into a puddle on the floor. Once I pulled myself together, I looked through new photos and was put into a trance by the adorableness of him wearing argyle leg warmers, and then again seeing him and my brother in matching outfits all the way down to their black chucks. Two more months. Cannot. Freaking. Wait.

Which reminds me, I need to figure out what cake I’m going to make for Luke’s first birthday! Let me know if you have any good cake recipes that do not use sugar (not even the artificial kind), but instead use applesauce, etc. to naturally sweeten.

Blackberry Swirl Meyer Lemon Curd Ice Cream


Makes about 1 quart


130 g (about 1 cup + 2 Tbsp) sugar

5 egg yolks

240 ml (about 1 cup) heavy cream

200 ml (3/4 cup) milk

50 g (about 3 Tbsp) Meyer lemon curd

Zest of one Meyer lemon

15 ml (1 Tbsp) Meyer lemon juice

1 cup fresh blackberries

2 Tbsp sugar


  1. Bring the milk to a low simmer in a saucepan. Meanwhile, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.
  2. Pour the mixture back into the saucepan and place over low heat. Stir continuously until the custard thickens slightly and just coats the back of a spoon (about 170 F). Immediately remove the pan from the heat.
  3. Add the lemon curd and lemon zest to the warm custard, stirring to incorporate fully. Cover the custard with plastic wrap and refrigerate overnight.
  4. When ready to prepare the ice cream, combine the berries and sugar in a bowl and mash slightly; set aside.
  5. Remove the custard from the refrigerator and strain it to remove the lemon zest (unless you like it in there like I do). Whip the heavy cream until it has doubled in volume and you have soft peaks. Fold the cream into the custard and then add the lemon juice.
  6. Churn in your ice cream maker according to the manufacturer’s instructions. After the ice cream has churned, alternately place the ice cream and a couple tablespoons of the blackberry mixture into your freezer container. Freezer overnight for ice cream to ripen before enjoying.

Source: Adapted from Tracey’s Culinary Adventures and What’s Cooking Chicago?


You may also like


Dorothy @ Crazy for Crust January 31, 2013 - 9:24 pm

Oh my god Erin. LOVE this.

nicole @ I am a Honey Bee January 31, 2013 - 6:02 pm

this sounds incredible. I need to save this for the summer to enjoy on a hot day. Nothing beats cold ice cream on a hot summer’s day.

Vicki @ WITK January 30, 2013 - 8:35 pm

It was 70 degrees yesterday? Jealous. The chilly temps here in NJ aren’t ice cream weather yet, so I’ll have to bookmark this! (And every one year old like a big messy chocolate cake)

spiffycookie January 31, 2013 - 5:39 am

I have to make him a cake that doesn’t use processed sugar (so no regular granulated or sugar substitutes and therefore no chocolate). Trying to work up a good cake with applesauce as the sweetening agent.

Carolyn January 30, 2013 - 10:33 am

What a fantastic flavour for ice cream! ANd it just so happens that I have meyer lemons in my fruit drawer…

Tracey January 29, 2013 - 2:24 pm

I love that you took it up a notch with the blackberries. They’re not my fave, but I definitely want to try blueberries! This is seriously one of my favorite ice creams ever :)

spiffycookie January 29, 2013 - 2:27 pm

Blueberry was the first thing I thought of to pair with it, but decided to be a little different. But I bet it’s good too!

Rachel @ Baked by Rachel January 29, 2013 - 7:45 am

I’m jealous of your weather and the fact that you’re already enjoying spring-like treats!

spiffycookie January 29, 2013 - 8:31 am

Oh, it won’t last long. But it’s a nice blimp in the weather for sure!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More