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Blackberry Milkshake with Lemon Curd Whipped Cream

I am feeling extremely unmotivated and lazy. It's 96 degrees here in Washington and I don't want to cook. I just want something cold, indulgent, and comforting. Something that reminds me of how summers felt as a kid. What I really want is a blackberry milkshake.For visual learners like me who are too lazy to read click here for the video recipe. blackberry milkshake

Appalachian Trail

In my mid-30s I went through an early mid-life crisis or possibly as some have speculated, a male version of menopause and thru-hiked the entire Appalachian Trail.  From the beautiful mountains of Georgia to craggy peaks of Maine. I walked from the brutal cold of winter thru the blistering heat of summer to the cool rains of Fall. For 6 months I trudged northward.  You burn so many calories hiking every day that your appetite gets completely out of control. One of the many highlights was Shenandoah National Park.  A gorgeous park brimming with black bears and tiny roadside restaurants serving homemade blackberry milkshakes, or as we hikers liked to say free calories we didn't have to carry.

My Blackberry Milkshake Recipe

My blackberry milkshake is composed of 2 parts; the shake, and the lemon curd topping. The shake is straight forward: Put three scoops of vanilla ice cream, 1/4 cup blackberry syrup (recipe below), and just enough milk to make it puree. I strongly suggest making both the blackberry syrup and the lemon curd the day before to save time.Make this delicious shake today! 

Blackberry Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 quart blackberries (or cherry, strawberries, huckleberries, blueberries, or any other fruit.)

  1. Combine the water and sugar in a small saucepot and bring to a rapid boil, about 5 minutes. Drop in the blackberries then puree in a blender. Strain the seeds out. Cool off.

Lemon Curd

A delicious lemon curd that tastes great on its own or made into a variety of different desserts

  • 3 lemons (zest and juice)
  • 4 large eggs
  • 1-1/4 cups granulated sugar
  • 6 ounces unsalted butter

  1. Combine zest, juice, eggs, and sugar in a stainless pot and whisk together over a low flame. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and whisk in butter. Cool.

Note:

If you accidentally scrambled the eggs simply put the whole mixture into a blender and puree for about 10 seconds.

 

Lemon Curd Whipped Cream

  • 1/4 cup lemon curd (see my recipe)
  • 1 cup whipped cream

  1. Mix both ingredients together.