Lemon Ice Cream with Berries
Lemon ice cream -- made with lemon zest and heavy cream -- makes a gorgeous pairing with summer berries.
- Total Time:
- Servings: 8
Source: Martha Stewart Living, July/August July/August 2015
- 1 cup granulated sugar
- 2 tablespoons finely grated lemon zest, plus 1 1/3 cups fresh juice (from 10 lemons)
- 3 cups heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped (pod reserved for another use)
- 1/2 cup packed light-brown sugar
- 2 cups halved fresh strawberries
- 2 cups fresh raspberries
- 1 cup fresh blackberries
Refrigerate a 5-by-9-inch loaf pan. Stir together granulated sugar and lemon juice until sugar is dissolved. Stir in cream. Freeze mixture in an ice cream maker according to manufacturer's directions, adding lemon zest 10 minutes before ice cream is ready. Transfer to chilled pan, cover, and freeze overnight. Let soften 10 minutes before serving.
Meanwhile, combine vanilla seeds and brown sugar in a bowl. Add berries; toss gently to combine. Let stand 15 minutes to allow juices to release. Serve ice cream with berries.