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INGREDIENTS

Servings
  •   Blackberry Lemon Variegate
  • 9-1/2 oz. granulated sugar, divided
  • 1/2 oz. pectin powder
  • 3-1/4 oz. water
  • 9-1/2 oz. blackberry puree
  • 6 oz. light corn syrup
  • 3-1/4 oz. honey
  • 4-1/2 tsp. lemon zest
  • 1 Tbsp. lemon juice
  •   Ice Cream
  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 6 oz. granulated sugar
  • 1-1/2 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 1-3/4 tsp. ice cream stabilizer
  • 1 tsp. vanilla extract
  • 5 oz. NILLA Wafers, chopped
  • 4 oz. Blackberry Lemon Variegate

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 410
Total fat 18g
Saturated fat 10g
Trans fat 0.5g
Cholesterol 55mg
Sodium 140mg
Carbohydrate 61g
Dietary fiber 1g
Sugars 51g
Protein 5g
Calcium 15%DV
Iron 2%DV

DIRECTIONS

    Blackberry Lemon Variegate:
  1. Combine  1/2 oz. granulated sugar, pectin and water in small bowl. Stir until sugar is dissolved.
  2. Add  remaining ingredients to medium saucepan; whisk until blended. Whisk in pectin mixture and remaining sugar. Bring to boil on medium heat, stirring frequently. Boil 1 min. Transfer to clean bowl and chill over an ice bath. Refrigerate until ready to use. (Note: Not all of the Variegate is used for this recipe. Keep leftovers refrigerated and use for future batches of ice cream.)
  3. Ice Cream:
  4. Combine  milk and cream in medium saucepan. Whisk in combined sugar, dextrose, dry milk and ice cream stabilizer. Cook on medium heat, stirring occasionally, until mixture reaches 165°F. Remove from heat; strain.
  5. Pour  small amounts of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Stir in vanilla. Refrigerate overnight.
  6. Freeze  mixture in ice cream maker according to manufacturer's directions. Gently stir in cookie pieces. Layer ice cream and Blackberry Lemon Variegate in freezer container. Swirl with a spatula to create rippled effect. Freeze until firm.
  7. For  each serving, use #16 scoop to portion 2 scoops (6.5 oz.) ice cream into serving dish.
  8. TIP:

    If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.

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