Sunday, May 25, 2008

Blackberry cheesecake ice cream



2 cups sugar
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1 quart Purity buttermilk
Fresh blackberries

Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves. Chill thoroughly, then freeze in ice cream freezer according to manufacturer's directions. When ready to serve, scoop into parfait glasses and top with fresh blackberries.

Yield: 6-8 servings.

Find more good Tennessee recipes for summer at Pick Tn Products recipes.

1 comment:

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