This post may contain affiliate links. Please read my disclosure policy.
Lemon Ice Cream with a Blackberry Swirl ~ bright, tart lemon ice cream with a sweet blackberry swirl – this is a pretty terrific bowl of deliciousness!
Fresh picked, juicy blackberries are a great match for fresh lemon juice – why didn’t I think of this a long time ago?!
I just love summer fruits and of course I love ice cream so this was a natural combination. And no – haha – I didn’t eat the whole bowl by myself … but I wanted to!
Lemon Ice Cream with a Blackberry Swirl
For the lemon ice cream:
- 2 cups whole milk plus 2 tablespoons, divided
- 2 tablespoons light corn syrup
- 1 tablespoon cornstarch plus 1 teaspoon
- a pinch of fine sea salt
- 2 ounces cream cheese room temperature
- 8 ounces heavy whipping cream
- ⅔ cup granulated sugar
- zest of 2 lemons
- ¼ cup fresh lemon juice
For the blackberry swirl:
- 3 cups blackberries fresh or frozen
- ½ cup granulated sugar
- juice of ½ lemon
- 1 tablespoon water
- 1 tablespoon cornstarch
To prepare the blackberry sauce:
- Combine the blackberries, granulated sugar and lemon juice in a medium heavy bottom saucepan. Bring to a boil over medium heat and cook until the blackberries break down. Smash the berries with a large spoon while cooking. Simmer for 5 minutes until the sauce reduces a little.
- While the berries are cooking, combine the cornstarch and water and stir until smooth. Add the cornstarch slurry to the blackberries and cook until thickened and bubbly. Remove from the heat and pour through a fine mesh sieve set over a glass bowl. Press the berries in the sieve with the back of a large spoon to get all the juice. Discard seeds and pulp. Cover the sauce and refrigerate until cold and ready to add to the ice cream.
To make the lemon ice cream:
- In a medium heavy bottom saucepan, combine the lemon zest and sugar with 2 cups of milk, a pinch of sea salt and the corn syrup. Bring the mixture to a boil over medium-high heat and cook for 3 minutes stirring occasionally. Remove from the heat and cover with a lid. Steep for 30 minutes.
- Combine the cornstarch with 2 tablespoons of milk and stir until smooth. Set aside.
- Set the saucepan back on the heat and warm on medium-high. Whisk in the cornstarch slurry and cook until slightly thickened, about 1 minute.
- Remove from the heat and whisk in the cream cheese and lemon juice.
- Set a large clean bowl in an ice bath. Add the heavy cream to the bowl and place a fine mesh sieve on top. Pour the warm ice cream base through the sieve into the bowl with the heavy cream. Discard any lemon zest. Whisk the ice cream every five minutes or so until cooled, about 30 minutes.
- Cover and refrigerate for 8 hours or overnight then process according to the manufacturer directions for your ice cream maker.
- Spoon about ⅓ of the lemon ice cream into an airtight container. Drizzle ⅓ of the blackberry sauce on top. Repeat two more times. Freeze until set.
Don’t forget to PIN for later!
We love our ice cream maker! It’s so easy, just plug it in and pour the custard into the machine. Click on the photo for more information:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for keeping SRFD in the kitchen!
Picking blackberries is a summer tradition in our family. These juicy little nuggets usually end up in a Blackberry Tart, Blackberry Frozen Yogurt, or my Mom’s Blackberry Cobbler! I really want to try these Blackberry Pie Bars from Taste and Tell, and these Blackberry Cheesecake Brownies from Oh Sweet Basil too!
It’s been quiet lately … I think everybody’s on vacation! Have you taken a break this summer? Please share – I always love to hear about adventures. Thanks so much for stopping by! I hope you have a wonderful weekend.
Leave a Comment