Blackberry Lime Curd

Fruit curds are awesome. And there’s no reason not to make them at home. Not only are they easy to execute, the available options for fruit curds are endless. Why limit yourself to just lemon curd? I have made passion fruit curd, raspberry curd, and blueberry curd in the past.

Blackberry Lime Curd

Most of them went in to layer cakes, but the leftovers were always put to good use as well. Whether we ate them just spread on some toast or a graham cracker, or threw some on an egg sandwich, a good fruit curd is something I always say I want to make more frequently.

Blackberry Lime Curd

This blackberry lime curd is no different. It started with the intention of going into a layer cake. But the cake didn’t use all of the curd, so we had some in our fridge for a few glorious days. Blackberry and lime work so harmoniously together, it is no wonder this curd was addictive and disappeared in a few short days.

Blackberry Lime Curd

One Year Ago: Homemade Garlic Pizza Sauce
Three Years Ago: Cilantro Chicken Burgers
Four Years Ago: Creme Brulee Again

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Blackberry Lime Curd

Ingredients:

1/2 tsp granulated gelatin
12 ounces frozen unsweetened blackberries
10 large egg yolks
1 cup sugar
1/4 cup lime juice
Grated zest of 1 lime
1/2 cup (1 stick) unsalted butter, cut into pieces and softened

Directions:

In a small bowl, mix together gelatin and 1-1/2 teaspoons warm water; set aside.

Thaw blackberries. Puree in a blender; then strain to remove seeds and set puree aside.

Set up a double boiler and bring water to a boil.

In a separate bowl, whisk together blackberry puree, egg yolks, sugar, lime juice, and zest.

Transfer mixture to the top of the double boiler; cook until mixture starts to thicken, stirring continuously with a whisk.

When mixture resembles loose pudding, whisk in softened butter in three stages. Add gelatin and continue whisking 2 minutes.

Remove from heat and transfer mixture to a clean bowl. Press plastic wrap onto the surface of the curd to prevent skin from forming. Refrigerate until completely cool, about 1 hour.

Recipe adapted from Yankee Magazine

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8 Responses to “Caramelized Cherry Cheesecake Ice Cream”

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    1
    Shannon — August 26, 2013 at 9:10 am

    oh i loved loved loved this ice cream. graham cracker chunks are a great addition!

    • beantownbaker — August 26th, 2013 @ 10:54 am

      We absolutely loved it too.

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    2
    Nutmeg Nanny — August 26, 2013 at 5:56 pm

    Oh goodness, you couldn’t have put any more of my favorites together 🙂 this is perfect!!

    • beantownbaker — August 27th, 2013 @ 7:47 am

      It’s seriously so good.

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    3
    Krystal R {Mrs. Regueiro's Plate} — August 26, 2013 at 10:42 pm

    This is definitely one of my favorite ice creams from Jeni’s book, well seriously you can’t go wrong with any of them. Your adaptation looks fantastic!!

    • beantownbaker — August 27th, 2013 @ 7:48 am

      I completely agree. Everything I’ve made from her book has been fantastic.

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    4
    Christina — August 27, 2013 at 9:38 am

    You are a genius. I read these every morning at work and i drool. You really need to write a book. I cannot keep up with all the DELICIOUS recipies!!!!

    Christina~

    • beantownbaker — August 27th, 2013 @ 10:05 am

      Aww, thanks! I feel your pain. My must-bake/cook list grows MUCH faster than I mark things off of it…

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