My husband loves blackberries. So for Father's Day (and for his father on Father's Day), I spent some time finding some new blackberry recipes to try. And I so hit the jackpot!
This Blackberry Lemon Custard Ice Cream is from the June issue of Family Circle. What I love about it is that it creates that ice cream custard texture without standing over a hot stove in the summertime and stirring eggs! (But you do have to plan ahead as I would definitely recommend cooling overnight. The texture was much thicker by the morning.) My grocery store did not have lemon curd this time, so I just used the lemon pie filling available in the readymade piecrust section.
Blackberry Lemon Custard 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
Combine first 4 ingredients in a blender. Blend until smooth, about 1 minute. Transfer to a container. Cover and refrigerate at least 4 hours or overnight.
Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Coarsely chop blackberries and fold into ice cream to create a swirl effect.
Place ice cream in a container. Cover and freeze at least 3 hours or up to 1 week.
Servings Per Recipe: 8 PER SERVING: 440 cal., 24 g total fat 54 g carb. (53 g sugars), 5 g pro.
We have been experimenting a lot with brie lately, as my son is fascinated with all things France. We have tried all kinds of toppings, but this one from Lemon Tree Dwelling is definitely my favorite so far.
Baked Brie with Wine-Soaked Blackberries
1 (8 oz.) round brie in wooden box
6 oz. fresh blackberries
½ c. Pinot Noir
2 tsp. sugar
1 baguette, sliced
Dissolve sugar in Pinot Noir. Add fresh blackberries and allow to sit at least 30 minutes (the more time, the better!)
Cut top rind off of brie and return the cheese to its box. Bake on a flat baking sheet at 350 degrees for 10-12 minutes.
Spoon blackberries onto baked brie. Drizzle wine as desired.
Serve with baguette slices.