Frozen Meyer Lemon Cream With Blackberry Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 5 tablespoons fresh meyer lemon juice, plus
• 1 1/2 teaspoons fresh meyer lemon juice
• 3 large egg yolks
• 1 tablespoon light corn syrup
• 1 cup heavy whipping cream, chilled
• 1 3/4 teaspoons meyer lemon zest, finely grated
• 1 cup frozen unsweetened blackberries, thawed

Recipe

• 1 whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks and corn syrup on a small metal bowl. set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer insterted into mixture registers 180 degrees f, about 3 minutes. place bowl with egg mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
• 2 meanwhile, using electric mixer, beat cream, 1 1/2 teaspoon lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. fold cooled yolk mixture into cream in 3 additions. cover and freeze until firm, about 4 hours.
• 3 mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. coarsely mash half of berries in bowl to thicken juices. scoop lemon cream into small bowls. top each with 1 rounded tablespoon berry sauce and serve.