For this recipe, I took a lesson from Nigella Lawson's no-cook ice cream and used a good bit of sweetened condensed milk along with the cream. Lemon peel and juice impart a complex, floral, and deep flavor that's pleasantly tart but not too much so. The poppy seeds calm the sweetness, stand in for sprinkles, and add a soft, savory nuttiness. Blackberries give the ice cream its charming pink color and add a good bit of texture to the mix. —Ashley Rodriguez
1 1/2 cups
(7 ounces) blackberries
(200 grams) sweetened condensed milk
In This Recipe
Put a metal loaf pan in the freezer to chill.
Remove the lemon peel from the lemons with a vegetable peeler. Add it to the heavy cream and let sit for at least one hour, and up to overnight, in the fridge. Every once in awhile you can give the cream and stir and gently bruise or push against the peel so that it releases its oil.
In a small bowl, combine the blackberries with the sugar and lightly mash them. I like to leave a few big berries in tact but you can mash them as little or as much as you want.
Strain the cream into a large bowl. Give the lemon peels one last squeeze, then discard.
To the cream, add the vanilla extract, juice of both lemons (should be about 1/2 cup), sweetened condensed milk, blackberries, poppy seeds, and salt. Stir well to combine.
Chill over a bowl of ice water to get the mixture very cold, then freeze in your ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to the pre-frozen container and let set up in the freezer for at least one hour.