For this recipe, I took a lesson from Nigella Lawson's no-cook ice cream and used a good bit of sweetened condensed milk along with the cream. Lemon peel and juice impart a complex, floral, and deep flavor that's pleasantly tart but not too much so. The poppy seeds calm the sweetness, stand in for sprinkles, and add a soft, savory nuttiness. Blackberries give the ice cream its charming pink color and add a good bit of texture to the mix.

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