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Lemon Ice Cream with a Blackberry Swirl

5 from 2 votes

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!  

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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!  www.savingdessert.com

 

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?!

 

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!  www.savingdessert.com
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 ~ bright, tart lemon ice cream with a sweet blackberry swirl - this is a pretty terrific bowl of deliciousness!  www.savingdessert.com

 

Lemon Ice Cream with a Blackberry Swirl

Yield: 1.5 quarts
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 2 votes
Rich homemade ice cream with a fresh blackberry swirl.

Ingredients

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

Instructions

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.

Recipe Notes

The base ingredients are adapted from Jenis Splendid Ice Creams at Home.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 1697kcal | Carbohydrates: 239g | Protein: 21g | Fat: 80g | Saturated Fat: 49g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 248mg | Sodium: 308mg | Potassium: 1194mg | Fiber: 15g | Sugar: 214g | Vitamin A: 3876IU | Vitamin C: 77mg | Calcium: 628mg | Iron: 2mg

 

Don’t forget to PIN for later!

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!  www.savingdessert.com

 

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.

Tricia

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38 Comments

  3. Susan

    What a beautiful bowl of ice cream, Tricia! I know I’d love it with the lemon and berry mix. Would you believe I still haven’t taken my ice cream maker off the shelf this summer? I agree it has been quiet in blogland recently. I think people are on vacation or just savoring every last minute of summer weather before we head back into fall and you-know-what. I know I am!

    Reply

  4. Kennedy Cole| KCole's Creative Corner

    YUM! I really love the combination of blackberry and lemon! It makes for a beautiful presentation, and I know that photo shoots with melty items on hot summer days, are impossibly hard. Trust me, I know from experience 😉 But, you’re pictures turned out beyond wonderful! I will certainly be making these ASAP! 😀

    Reply

  5. Beth

    I’m with you – this sounds like a perfect combination for ice cream, and I’d be tempted to eat the whole bowl as well! What a lovely summertime dessert.

    Reply

  8. 2 Sisters Recipes... by Anna and Liz

    Boy Tricia – it’s so funny! I too made this ice cream 2 weeks ago and even added a few fresh strawberries and it was divine! Yours too looks heavenly! We have been MIA for a while, just returned from Punta Cana with my daughter ( Lizzy) and my sister Liz. It was a mother-and-daughter trip, a high school graduation trip with friends ( can’t believe my baby is going to college) and since my sister doesn’t have any kids, she always comes too. It was so much fun! Then we’re off to NY again for our grandson’s Baptism. Life is so busy, as you can imagine and I am trying to catch up with some blogging in between everything. Have a great weekend! xo Anna

    Reply

    • Tricia Buice

      Wow Anna what a wonderful trip! Congratulations on your daughters graduation – how time flies. Life seems so busy and I just can’t figure out why – haha! Have a great weekend and thanks for stopping by – I miss you and your wonderful fresh, healthy recipes!

      Reply

  9. Toni | BoulderLocavore

    This is gorgeous! I love blackberries and this ice cream feels like summer. Would happily gobble up that bowl in your photo…..shhhh. We have taken a few little trips this summer with a bigger adventure coming up.

    Reply

    • Tricia Buice

      Can’t wait to hear about your big adventure coming up! I love travel and adventures and have enjoyed your posts about Rocky Mountain National Park – one of my personal favorites 🙂 Enjoy!

      Reply

  10. Mandy

    I want to vacation in your kitchen – just a week or two to enjoy all of your magnificent recipes.
    Have a super weekend Tricia.
    🙂 Mandy xo

    Reply

  13. Becky Green

    Be Still My Heart!!!!! There is NOTHING BETTER than Lemon Ice Cream, & now Blackberries added to it? Sigh! HEAVENLY!!!!!!!!!!!!! 😉 Saving this one, Tricia!!!! 😉

    Reply

  17. Cali @ Cali's Cuisine

    Love the blackberry swirl with the lemon ice cream. My husband isn’t keen on ice cream, he is more of a sorbet guy but I think this lemon ice cream would be right up his alley!

    We spent time at Pismo Beach this summer. I have a fair complexion so the sun and I have a mutual disrespect for each other, but my family is olive-skinned and therefore sun-loving. Sun aside, the beach makes for a very relaxing vacation!

    Reply

  18. Monica

    Now that is my size portion for ice cream, Tricia! : ) Funny enough, I woke up today with the urge to make a batch of fudge ripple ice cream (of course, I’m always thinking chocolate…). Ironically but maybe not surprisingly, I was going through my little short workout routine as I thought of this! I’m so happy to see your summery version. The blackberry swirl is so gorgeous. We have some trips planned for August – can’t wait!

    Reply

    • Tricia Buice

      Haha Monica! Fudge Ripple sounds great – chocolate is always my go-to, gotta have flavor 🙂 Have a wonderful weekend and I bet you are looking forward to vacation in August!

      Reply