Lemon Ginger Blackberry Swirl Ice Cream
"[Photograph: Max Falkowitz] This ice cream pairs a bright, slightly spicy lemon-ginger base with a dark, sweet, and tart blackberry swirl. Note: It's best to leave your blackberry purée slightly chunky, as it will be easier to strain and yield a better swirl. About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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2 cups heavy cream
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1 cup whole milk
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Peels of two large lemons, removed with a vegetable peeler
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3 tablespoons minced ginger
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3 1/2 cups blackberries (about 18 ounces)
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1 1/4 cup sugar, divided
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3/4 teaspoon kosher salt, divided
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6 egg yolks
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