Frozen Meyer Lemon Cream with Blackberry Sauce
A luxurious frozen dessert featuring a creamy Meyer lemon base topped with a fresh blackberry sauce. The delicate citrus flavor of Meyer lemons pairs perfectly with sweet-tart blackberries in this elegant frozen treat.
Ingredients
- •½ cup sugar
- •5 tablespoons Meyer lemon juice
- •3 large egg yolks
- •1 tablespoon light corn syrup
- •1 cup heavy whipping cream
- •1¾ teaspoons Meyer lemon peel
- •1 cup frozen blackberries
- •thawed
Cooking Instructions
- 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.
11 min
- 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.
240 min
- 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.
10 min
