Lemon blackberry swirl ice cream from The Best Ice Cream Maker Cookbook Ever (page 80) by Peggy Fallon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See headnote for variations.

  • Nancith on October 05, 2017

    This project took quite a lot of effort & was spread out over several days, but the end result was fantastic! Tart lemon custard ice cream with swirls of sweet blackberry--lovely! Rather than use our frozen garden blackberries as a coarse mixture, I chose to cook them & run them through a sieve to make a seedless smooth puree. The only quibble was that the recipe yield was supposed to be 1.5 qts; it's closer to 2.5 qts. and it was literally overflowing from my 1.5 qt. ice cream maker! So you may need to make it in 2 batches depending on your machine size. Because it was too full, the blackberry puree was folded in by hand.

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