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ICE CREAM lemon curd blackberry swirl Recipe

   
 

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     ICE CREAM lemon curd blackberry swirl

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/4 cp frozen blackberries
1 1/2 cp sugar
1 TBS plus 2/3 cp fresh lemon juice
1 TBS light corn syrup
1 3/4 cps whipping cream
1 1/4 cps whole milk
1 vanilla bean, split lengthwise
8 lg egg yolks
2 1/2 tsp grated lemon peel
 
2 cps blackberries
1/3 cp sugar
2 TBS lemon juice, fresh

Instructions
BLACKBERRY SAUCE - Combine LAST 3 ingredients in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionaly, about 1 hr. Regrigerate.
BLACKBERRY SYRUP - Combine 1st 4 ingredients in sauce pan on medium high heat and cook for 8/10 min until thick. Strain and chill.
ICE CREAM - combine cream, milk, and 1/2 cp sugar in heavy large saucepan. Scrape in seeds from vanilla bean, add bean. Bring mixture to simmer, remove from heat. Remove vanill bean. Wisk egg yolks and remaining 3/4 cp sugar in large bowl to blend. Wisk in remaining 2/3 cp lemon juice and lemon peel. Gradually wisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon(do not boil), about 12 min. Strain custard into clean bowl, set over ice water and stir until cold. Cover and regfrigerate overnight.
Process custard in ice cream maker. Immediately spoon custard into container, layering with blackberry syrup and ending with syrup. Freeze for at least 8 hrs or up to 2 days.


Originally Submitted
1/13/2011





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