Lemon Curd No-Churn Ice Cream (recipe follows), to serve
Lemon Curd No-Churn Ice Cream
2 cups cold heavy whipping cream
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
¾ cup prepared lemon curd
Instructions
Preheat oven to 350°. Lightly spray an 8-inch square or 2-quart baking dish with cooking spray.
In a medium bowl, whisk together baking mix, brown sugar, ¼ cup granulated sugar, ginger, and lemon zest. Whisk in buttermilk. Add butter and whisk until combined. Pour into prepared pan. Arrange fresh blackberries evenly on top. Sprinkle with remaining 3 tablespoons granulated sugar.
Bake until golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Serve warm with Lemon Curd No-Churn Ice Cream.
Lemon Curd No-Churn Ice Cream
Place a 10×5-inch metal loaf pan in freezer.
In the bowl of a stand mixer fitted with the whisk attachment, combine cream and vanilla; beat at medium-high speed until stiff peaks form.
Place sweetened condensed milk in a large bowl. Fold in whipped cream in thirds until just combined.
Place lemon curd in a piping bag with a ¼-inch opening.
Spoon one-fourth of cream mixture to cover bottom of cold loaf pan. Pipe one-third of lemon curd in a zigzag pattern over cream mixture. Spoon another one-fourth of cream mixture on top of lemon curd. Repeat layers with remaining lemon curd and cream mixture.
Cover and freeze for at least 4 hours or overnight. Let stand at room temperature for 15 minutes before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blackberry-cobbler-2/