Have an ice cream maker? Whip up a batch of this easy-to-make blackberry-lemon ice cream. The sweet lemon flavor comes from prepared lemon curd you can find in the jam section of your grocery; I used Dickinson's brand. The blackberries add a bit of tartness and crunch. And the best part? This no-cook recipe takes only minutes to prepare. I think it's the perfect summer dessert. Serve it up in a vintage glass. It's so rich, you don't need a large portion. Enjoy!
Blackberry-Lemon Ice Cream
2 cups half-and-half
1 cup heavy cream
1 cup jarred lemon curd
1/2 cup granulated sugar
6 oz. fresh blackberries
1. Combine first four ingredients in a blender. Blend until smooth, about 1 minute. Transfer to a container, cover and refrigerate at least 4 hours and up to overnight.
2. Transfer mixture to an ice cream maker and process according to the manufacturer's instructions.
3. Coarsely chop the blackberries and fold them into the custard to create a swirl effect. Cover and freeze at least 3 hours or up to 1 week.