Blackberry Cheesecake Ice Cream
2 c sugar
1/2 c fresh lemon juice
2 tsp lemon zest
1/8 tsp salt
1 quart buttermilk
Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves. Chill thoroughly, then freeze 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
Main Ingredients: Butter
, flour, salt, baking soda, cinnamon
, nutmeg, white vinegar, apple juice, blackberries
3 tablespoons butter (or equivalent of your choice)
1 cup white sugar (or equivalent of your choice)
1- 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1 pinch ground mace or nutmeg
2 tablespoons distilled white vinegar
1/3 cup apple juice
1 1/4 cups fresh blackberries
1. Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8x8 inch baking pan.
2. In large bowl beat the butter or margarine and sugar together until light and fluffy. Add the egg and beat well.
3. Combine the flour, salt, baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.
4. Pour batter into the prepared pan and bake at 325 degrees for 35 to 40 minutes. Let cool in pan and cut into squares.
Boyd Mill Farm, Franklin, TN