Frozen Meyer Lemon Cream With Blackberry Sauce

This recipe is from Bon Appetit. Sounds yummy for summer. Time to prepare does not include 4 hours freezing time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup sugar, plus
• 2  tablespoons sugar
• 5  tablespoons  fresh meyer lemon juice, plus
• 1 1⁄2 teaspoons  fresh meyer lemon juice
• 3  large  egg yolks
• 1  tablespoon light corn syrup
• 1  cup heavy whipping cream, chilled
• 1 3⁄4 teaspoons meyer lemon zest, finely grated
• 1  cup  frozen unsweetened blackberries, thawed

Directions

1. Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks and corn syrup on a small metal bowl. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer insterted into mixture registers 180 degrees F, about 3 minutes. Place bowl with egg mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
2. Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoon lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
3. Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded Tablespoon berry sauce and serve.