Fresh Blackberry Ice Cream and Walnut Shortbreads

Name: Fresh Blackberry Ice Cream and Walnut Shortbreads
Ingredients: Walnut Shortbreads (recipe follows); Sliced nectarines and edible flower petals for garnishing (optional); 6 large egg yolks; 2 cups heavy (whipping) cream; 2 cups half-and-half; Sliced nectarines and edible flower petals for garnishing (optional); 4 cups ripe wild blackberries, pureed and strained of seeds; 1 tablespoon grated lemon zest; 1¼ cups sugar

Preparation info

Makes
1½ quarts

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Wild blackberries grow all over the wine country, and their flavor, when ripe, is like nothing else in the world. The Walnut Shortbreads that accompany this recipe are equally good made with pecans or almonds.

Ingredients

2 cups half-and-half
2 cups heavy (whipping) cream
6 large

Dessert
Vegetarian

Method

In a medium saucepan, combine the half-and-half and heavy cream. Heat just to a simmer. Remove from the heat and set aside.

In a medium bowl, beat the egg yolks, sugar, and lemon zest together until lightly colored. Slowly beat in the hot cream mixture, being careful not to scramble the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until th