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Lemon Ginger Blackberry Swirl Ice Cream
[Photograph: Max Falkowitz]
This ice cream pairs a bright, slightly spicy lemon-ginger base with a dark, sweet, and tart blackberry swirl.
Note: It's best to leave your blackberry purée slightly chunky, as it will be easier to strain and yield a better swirl.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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Lemon Ginger Blackberry Swirl Ice Cream
About This Recipe
| Yield: | makes about 1 quart |
| Active time: | 1 hour |
| Total time: | 2 hours, plus an overnight chill |
| Special equipment: | blender or food processor, ice cream maker |
| This recipe appears in: | Scooped: Lemon Ginger Blackberry Swirl Ice Cream |
| Rated: |   |
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- Peels of two large lemons, removed with a vegetable peeler
- 3 tablespoons minced ginger
- 3 1/2 cups blackberries (about 18 ounces)
- 1 1/4 cup sugar, divided
- 3/4 teaspoon kosher salt, divided
- 6 egg yolks
Procedures
-
1
In a heavy saucepan, bring cream and milk to a simmer. Stir in lemon peels and ginger, cover, and remove from heat. Let steep for 1 hour.
-
2
Purée blackberries in a blender or food processor just until they break apart into a liquid and no large chunks remain (see note above). Slowly pour purée through a strainer and gently stir with a fork or whisk. Measure out 1 1/2 cups strained juice and discard blackberry pulp.
-
3
In a heavy saucepan, bring strained blackberry juice to a simmer on medium heat and reduce to 1/2 cup, stirring frequently. Stir in 1/2 cup sugar and 1/4 teaspoon salt until dissolved. Transfer to a small container and chill in refrigerator.
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4
In a clean, heavy saucepan, whisk together 3/4 cups sugar with egg yolks until pale in color and thickened. When dairy finishes steeping, pour through a strainer into pot and whisk to combine with yolk-sugar mixture. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon, but a finger swiped across the back leaves a clean line. Add 1/2 teaspoon salt. Pour through a stainer into an airtight container and refrigerate overnight.
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5
The next day, churn in ice cream maker according to manufacturer's instructions. While ice cream is churning, remove blackberry syrup from freezer and stir to loosen. Transfer 1/3 of finished ice cream into an airtight container, then quickly spread on half of syrup. Repeat, and top off with last 1/3 of ice cream. Chill in freezer until firm, at least three hours, preferably longer.
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