Summer’s coming! I spotted the seasons first ice cream man tonight. Too bad for him, because I finally printed out the instructions to my hand-me-down ice cream maker and have been getting busy with making homemade ice cream.
This time: Lemon curd. I made an awful lot of it, if you’ll remember. Plus, this may well be the easiest ice cream recipe ever. Helpful hint if you love to make ice cream and you live in California: Buy your dairy products at Smart & Final. They carry manufacturing cream–which has 40% butterfat–and whole milk at excellent prices. Much more affordable than the regular grocery store.
Mix together the cream, milk and lemon curd and pour into the canister of your ice cream maker. Turn it on and let it churn. That’s it. Who knew ice cream making was so darn easy?
It was so easy that we better make a nice sauce to go with it. How about blackberry? Blackberry or blueberry goes nicely with lemon.
I used frozen blackberries because the ones at the store were about $5 and I’m cheap like that. I’ve got about half a bag here, thawed. Put ‘em in the blender.
Blend with sugar to taste, and some fruit juice or water to loosen the sauce.
Press the sauce through a fine sieve to extract the little seeds.
If you’re feeling especially fancy, whip up some of that extra manufacturing cream, and make yourself a little lemon curd-blackberry sundae!
Fruity. Refreshing. Sweet, tart and creamy.
In short, a perfect warm spring or summer dessert treat.
*ice cream recipe adapted from a recipe on the blog No Fear Entertaining*