Frozen Meyer Lemon Cream with Blackberry Sauce

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

1. Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend.
2. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180F, about 3 minutes.
3. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
4. Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form.
5. Fold cooled yolk mixture into cream in 3 additions.
6. Cover and freeze until firm, about 4 hours.
7. 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.
8. Coarsely mash half of berries in bowl to thicken juices.
9. Scoop lemon cream into small bowls.
10. Top each with 1 rounded tablespoon berry sauce and serve.

sugar, lemon juice, egg yolks, light corn syrup, chilled heavy whipping cream, lemon peel, blackberries

Taken from www.epicurious.com/recipes/food/views/frozen-meyer-lemon-cream-with-blackberry-sauce-237311 (may not work)