Blackberry-Lemon Ice Cream Cake

Blackberry-Lemon Ice Cream Cake
Yield: 6 to 8 servings
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  1. 1 (8.5-ounce) package corn muffin mix, such as Jiffy
  2. 11⁄2 cups heavy whipping cream, divided
  3. 1⁄3 cup plus 1 tablespoon seedless blackberry jam, divided
  4. 2 cups Lemon-Buttermilk Ice Cream (recipe follows)
  5. 1⁄3 cup sugar
  1. Prepare and bake corn muffin mix in an 8x8-inch pan according to package directions. Let cool in pan 5 minutes. Remove from pan, and let cool completely on a wire rack.
  2. Line a 9x5-inch loaf pan with parchment paper, allowing paper to extend over edges of pan. Set aside.
  3. In a medium bowl, beat 1⁄2 cup cream at high speed with an electric mixer until soft peaks form. Add 1⁄3 cup jam, beating until stiff peaks form. Set aside.
  4. Cut cornbread in half vertically. Place 1 portion of cornbread in bottom of prepared pan; top with blackberry whipped cream. Gently spread 2 cups Lemon-Buttermilk Ice Cream over whipped cream; top with remaining cornbread. Wrap pan tightly in plastic wrap. Freeze overnight or up to 3 weeks.
  5. In another medium bowl, beat remaining 1 cup cream and sugar at high speed with an electric mixer until stiff peaks form. Using edges of paper as handles, remove cake from pan. Invert onto a serving platter. Top with whipped cream. Drop remaining 1 tablespoon jam over whipped cream by teaspoonfuls. Using the back of a spoon, swirl jam into whipped cream.
Taste of the South
Lemon-Buttermilk Ice Cream
Yield: approximately 3 1⁄2 cups
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  1. 2 cups heavy whipping cream
  2. 2⁄3 cup sugar
  3. 1⁄8 teaspoon kosher salt
  4. 8 large egg yolks
  5. 11⁄2 cups whole buttermilk
  6. 1 teaspoon lemon zest
  7. 2 tablespoons fresh lemon juice
  1. Place a large bowl in an ice-water bath. Set aside.
  2. In a medium saucepan, whisk together cream, sugar, and salt. Bring to a simmer over medium heat, stirring constantly. In a medium bowl, place egg yolks. Gradually add one-third of hot cream mixture to egg yolks, whisking constantly. Whisk egg mixture into remaining cream mixture in saucepan. Cook, stirring constantly, until a candy thermometer reads 180°. Remove from heat.
  3. Strain mixture through a fine-mesh sieve into bowl in ice-water bath. Stir in buttermilk and lemon zest and juice. Let cool until mixture reaches 40°, stirring occasionally. Remove bowl from ice-water bath. Cover with plastic wrap, and refrigerate at least 3 hours.
  4. Freeze mixture in an ice cream maker according to manufacturer’s instructions. (If not using to prepare Lemon-Blackberry Ice Cream Cake, place in an airtight container, and freeze approximately 3 hours for a firmer consistency.) Freeze leftover ice cream in an airtight container up to 1 month.
Taste of the South


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