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Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce
- 1 1/4 cups (about 6 ounces) frozen blackberries
- 1 1/2 cups sugar
- 1 tablespoon plus 2/3 cup fresh lemon juice
- 1 tablespoon light corn syrup
- 1 3/4 cups whipping cream
- 1 1/4 cups whole milk
- 1 vanilla bean, split lengthwise
- 8 large egg yolks
- 2 1/2 teaspoons grated lemon peel
- 2 cups (10 ounces) blackberries, fresh or frozen, thawed
- 1/3 cup sugar
- 2 tablespoons fresh lemon juice
Directions:View on Bon Appetit
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