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Recipes

Frozen Meyer Lemon Cream with Blackberry Sauce

By Jill Silverman Hough and Sarah TenagliaPhotography by Mark Thomas

5.0

(1)

Image may contain Creme Cream Food Dessert and Ice Cream

Recipe information

  • Yield

    6 Servings

Ingredients

1

/2 cup plus 2 tablespoons sugar

5

tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice

3

large egg yolks

1

tablespoon light corn syrup

1

cup chilled heavy whipping cream

1

3/4 teaspoons finely grated Meyer lemon peel, divided

1

cup frozen unsweetened blackberries, thawed

Need to make a substitution?

Preparation

  1. Step 1

    Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.

    Step 2

    Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.

    Step 3

    Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.

Explore Bon AppétitIce CreamFrozen DessertDessertMeyer LemonLemonCitrusFruitBlackberryBerry