Blackberry Lemon Custard Ice Cream

Blackberry Lemon Custard Ice Cream
Makes 8
Prep 10 m
Chill 240 m
Process 30 m
Chill or overnight
Freeze at least 3 hrs



  1. 1 of 3 Combine first 4 ingredients in a blender. Blend until smooth, about 1 minute. Transfer to a container. Cover and refrigerate at least 4 hours or overnight.
  2. 2 of 3 Transfer mixture to an ice cream maker and process according to manufacturer's instructions.
  3. 3 of 3 Coarsely chop blackberries and fold into ice cream to create a swirl effect. Place ice cream in a container. Cover and freeze at least 3 hours or up to 1 week.
Nutrition Information for Blackberry Lemon Custard Ice Cream
Servings Per Recipe: 8
Per Serving: 24 g Fat, total, 53 g sugar, 54 g carb., 5 g pro., 440 kcal cal., 0 g fiber