Lemon Curd and Crème Fraîche Mousse Ice Cream with Blackberry Compote

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Quick Facts:

"I learned this technique from the great Nathalie Dupree in her book Mastering the Art of Southern Cooking. She makes a salted caramel mousse in the book with variations. It’s an easy way to get the texture of semi soft serve ice cream, but no churning is required. Perfect and delicious for Mother’s Day.”


2/3 cup sugar
3 eggs
3 egg yolks
Zest of 1 lemon
Juice of 3 lemons, scant ½ cup
½ stick (4 Tbsp butter), cut into 4 pieces
1 cup heavy cream
2 Tbsp sugar
1 cup crème fraiche
2 pints blackberries
3 Tbsp blackberry syrup, plus more for drizzling
Zest of 1 lemon


1. Put about 2 inches of water in a saucepan and bring to a simmer. In a stainless steel bowl that won’t touch the water whisk together the sugar, egg yolks and eggs. Whisk in the zest and juice. Place over the simmering water and cook, stirring constantly with a spoon or spatula for 6-8 minutes until mixture thickens and coats the back of a spoon. Cool.
2. Remove from heat and stir in the butter 1 pat at a time.
3. Strain through a fine sieve and chill covered with plastic wrap on the surface.
4. Whip cream and sugar until fairly stiff. Whisk in crème fraîche.
5. Fold in the cooled lemon curd into whipped cream mixture. Freeze in 1 large container or individual serving containers at least 4 hours, preferably overnight.
6. Combine berries, syrup and lemon zest. Serve fruit compote with the mousse. Drizzle with a little additional syrup if desired.

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