Blackberry Swirl Meyer Lemon Curd Ice Cream

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

Ingredients:

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

Directions:

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?