Blackberry Ice Cream in Lemon Bowls
A delightful summer dessert combining the sweet and sour flavors of blackberries and lemons.
Equipment
- Pot
- Sieve
- Bowl
- Spoon
Ingredients
- 4 large lemons
- 100 g blackberries (fresh or frozen)
- 100 g sugar
- 1 tbsp butter
- 120 ml whipped cream
Instructions
- Cut the lemons lengthwise and using a spoon, gently hollow out the halves keeping the lemon rinds intact. Transfer your lemon pulp to a sieve and press the juice into a bowl.
- Put the sugar, blackberries, and lemon juice into a pot. Once boiling, reduce heat and let simmer for 5 minutes.
- Remove the pot from the stove and using the back of a spoon, press the mixture through a sieve and into a bowl.
- Once the mixture is lukewarm, stir in the butter. Once cooled, take a small amount from the bowl and with the back of a spoon, lightly coat the lemon rind bowls with the blackberry mixture.
- Fold the whipped cream into the blackberry mixture.
- Gently spoon the mixture into the lemon bowls and let freeze for 12 hours.