Blackberry Shortbread Swirl Ice Cream

As we hurtle toward the end of summer, we want to keep all the summery things happening. That includes ice cream. And even though we are lucky to have Blue Bell, there’s nothing like ice cream you’ve made at home.

This one – Blackberry Shortbread Swirl – is a mix of sweet and creamy, tart and crunchy. Everything you need in a summer ice cream with no need to add any extra toppings. And the best part, besides the fact that you’ll have the most delicious ice cream, is that this is a fun end-of-summer project to do with (or without) kids. At the risk of sounding like a kitchen nerd, watching cream and eggs transform into a frozen treat is a treat in itself. Enjoy!

Blackberry Shortbread Swirl is a mix of sweet and creamy, tart and crunchy. It would be a fun project to do with kids (or just for the grown-ups). (Photo: Andria Dilling)

Blackberry Shortbread Swirl Ice Cream

2 cups heavy cream
1 cup whole milk
¾ cup sugar, divided
Salt
6 large egg yolks
12 ounces blackberries
2 tablespoons freshly squeezed lemon juice
5 ounces store-bought shortbread cookies, broken into coarse pieces (such as Walker’s)

In a small saucepan, simmer the cream, milk, ½ cup sugar, and salt over medium heat until the sugar is dissolved, about 5 minutes. Remove from heat.

Whisk the egg yolks in a small, separate bowl. Whisking constantly, slowly whisk in about ½ cup of the hot cream mixture. Pour this back into the saucepan with the cream, and cook over medium-low heat until the mixture thickens enough to coat the back of a spoon.

Pour the custard into a bowl and cover, putting plastic wrap directly on the top of the custard. Chill in the refrigerator for at least 4 hours or up to overnight. 

Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.

While the ice cream is churning, heat the blackberries, lemon juice, ¼ cup sugar, and a pinch of salt in a small saucepan over medium heat. Let the berries simmer for about 15 minutes. Remove from the heat and smash the berries roughly with the back of a fork.

When the ice cream is ready, transfer it to a lidded container. Pour over the blackberries and shortbread cookies, and gently swirl them into the ice cream, being careful not to stir everything together, so that you have streaks of berries and cream. Cover and freeze.