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Lemon Ginger Blackberry Swirl Ice Cream

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Lemon Ginger Blackberry Swirl Ice Cream

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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. 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. 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. 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.

  4. 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.

  5. 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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