I made this creamy lemon curd blackberry swirl ice cream kind of by accident. Best. F’ing. Accident. Ever. Lemon curd mixed into a vanilla bean ice cream base. I mean, do I need to say anything else? Oh yeah…also swirl in a crushed blackberry syrup at the very end. There, that’s all I need to say.
Lemon and berries just go together. And lemon blackberry swirl ice cream is like your ultimate ice cream fantasy if you are a lemon lover – like me. It is creamy and tart with a luxurious texture that you will love. Kind of like these creamy lemon tarts, but colder.
If you’ve ever had lemon curd, then you know that it is the shit. It is sweet, but not really because it has that lemony pucker us lemon lovers enjoy so much…it is addicting. Picture eating a lemon bar with a spoon. You’ll be on the right track.
And the best part about lemon curd?
YOU DON’T HAVE TO MAKE IT!
You can buy lemon curd that is just as delicious as making it yourself. This one is my absolute favorite and this one is a close second. Both all natural and both – I super promise – as delicious as the homemade lemon curd I make, and if you feel exceptionally ambitious – here is the recipe to make it yourself.
But back to the ice cream…lemon curd blackberry swirl ice cream couldn’t be easier. Add the lemon curd when the ice cream is about 90% fully churned. Make a quick crushed blackberry syrup and have it chilled and add it to the ice cream in layers into your storage container. When you scoop it out, you will have a lovely swirl of sweet blackberries in with the tart and rich lemony and vanilla-y ice cream. Summer day perfection.
Lemon blackberry swirl ice cream
- 1 cup whole milk
- 1/2 cup sugar
- 4 egg yolks
- 2 cups heavy cream
- 1 tablespoon of vanilla extract or 3 teaspoons vanilla extract
- 1/2 cup lemon curd
- pinch of salt
For the blackberry swirl
- 2 cups of blackberries
- 3 tablespoons of sugar
- 4 tablespoons of water
In a sauce pan warm the milk, sugar, cream and salt until the sugar is totally dissolved and the cream mixture is steaming, but don't let it boil.
In a separate bowl whisk the egg yolks together. Slowly, while whisking the entire time, pour about a cup of the steaming cream mixture into the egg yolks (called tempering). Whisk the egg mixture back into saucepan with the rest of the cream. Put saucepan back onto the stove and continue whisking until the mixture begins to thicken...they always say "til it coats the back of a spoon," but more importantly do not let it bubble - it will become pudding/custard. I don't know the exact temperature to cook it for, but it takes roughly six minutes on a low heat.
Cool the mixture to room temperature and then add the vanilla bean paste or vanilla extract. Pour into a bowl and cover and refrigerate 8 hours or overnight - I always do overnight.
To make the blackberry swirl, place blackberries, sugar and water in a saucepan and boil. Continue boiling until the blackberries break down and the liquid becomes a thick syrup. This will take about 12 minutes, roughly. Put this in the fridge too - it is imperative this is totally chilled and cold when you mix with the ice cream.
Churn in an ice cream maker according to the instructions on your ice cream maker. When the ice cream is about 95% done - it will look like loose soft serve pour in the lemon curd and blend through.
Pour 1/3 of the ice cream into a freezer container, then spoon 1/3 of the blackberries and syrup in rows over the ice cream. Repeat with another 1/3 of the ice cream and 1/3 of the blackberries and syrup. And repeat with the last of both the ice cream and the blackberry syrup. Put in freezer for at least four hours to firm up because you enjoy a gigantic scoop.