Blackberry Cheesecake Ice Cream

You will need:

• 2 cups sugar
• 1/2 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1/8 teaspoon salt
• 1 quart Purity buttermilk
• Fresh blackberries

Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves.  Chill thoroughly, then freeze in ice cream freezer according to manufacturer's directions.  When ready to serve, scoop into parfait glasses and top with fresh blackberries. 

Yield: 6-8 serving

Wine Pairing
Pair with Monk’s Blackberry from Keg Springs Winery

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