Lemon and Candied Ginger Ice Cream with Blackberry Coulis

Lemon and Candied Ginger Ice Cream with Blackberry Coulis1 1/2 cups heavy cream or 1/2 cup each heavy cream and half-and-half 1/2 cup purchased or prepared lemon curd 1/4 cup sugar 1/3 cup finely chopped candied ginger 1 teaspoon vanilla extract 1/2 pint fresh blackberries 1/2 cup black-berry jelly or preserves Fresh lemon juice to taste Mint leaves, to gar-nishCombine cream (or cream and half-and-half) with the lemon curd and sugar in the canister of an ice cream maker and freeze according to manufac-turer?s directions. Once frozen, stir in candied ginger, cover and place in freezer for at least several hours or until firm.Puree blackberries and jelly together in a food processor until smooth. Strain and season to taste with lemon juice.To serve: In 4 or 6 dessert bowls, add scoops of ice cream, ladle on blackberry cou-lis, add a mint leaf to garnish and serve.Serves four to six.Nutrition val-ues per serving: 401 calories, 24 g fat, 48 g carbohydrates, 2 g fiber, 3 g protein, 111 mg cholesterol, 52 mg sodium.Joann Pruess