Buttermilk Blackberry Jam Ice Cream Sandwiches recipes

Ingredients

• 2 pints (12 ounces) fresh or frozen blackberries
• 1 tablespoon lemon juice
• 1/2 teaspoon calcium water* (included with the pectin)
• 1/2 cup granulated sugar
• 1/2 teaspoon Pomona's Universal Pectin
• 1/2 teaspoon vanilla bean paste or vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup unsalted butter, room temperature
• 2 tablespoons unflavored shortening, room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups (6.5 ounces) White Lily® Wheat Almond Flour Blend**
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 6 ounces fresh or frozen blackberries (thawed if frozen)
• 1 cup heavy cream, chilled
• 1/4 cup buttermilk
• 1/2 cup granulated sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla bean paste or extract
• pinch salt

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