BLACKBERRY LEMON ICE CREAM CAKE

Steps:

• Prepare and bake corn muffin mix in an 8x8 pan according to package directions. Let cool in pan 5 minutes. Remove from pan, and let cool completely on a wire rack. Line a 9x5 inch loaf pan with parchment paper, allowing paper to extend over edges of pan. Set aside. In a medium bowl, beat 1/2 cup cream at high speed with an electric mixer until soft peaks form. Add 1/3 cup jam, beating until stiff peaks form. Set aside.
• Make the lemon buttermilk ice cream: Place a large bowl in an ice water bath. Set aside. In a medium saucepan, whisk together cream, sugar, and salt. Bring to a simmer over medium heat, stirring constantly. In a medium bowl, place egg yolks. Gradually add one third of hot cream mixture to egg yolks, whisking constantly. Whisk egg mixture into remaining cream mixture in saucepan. Cook, stirring constantly, until a candy thermometer reads 180F. Remove from heat. Strain mixture through a fine mesh sieve into bowl in ice water bath. Stir in buttermilk and lemon zest and juice. Let cool until mixture reaches 40F, stirring occasionally. Remove bowl from ice water bath. Cover with plastic wrap, and refrigerate at least 3 hours. Freeze mixture in an ice cream maker according to manufacturer's instructions. (If not using to prepare Lemon blackberry ice cream cake, place in an airtight container, and freeze approximately 3 hours for a firmer consistency.) Freeze leftover ice cream in an airtight container up to 1 month.
• Cut cornbread in half vertically. Place 1 portion of cornbread in bottom of prepared pan; top with blackberry whipped cream. Gently spread 2 cups lemon buttermilk ice cream over whipped cream; top with remaining cornbread. Wrap pan tightly in plastic wrap. Freeze overnight or up to 3 weeks. In a medium bowl, beat remaining 1 cup cream and sugar at high speed with an electric mixer until stiff peaks form. Using edges of paper as handles, remove cake from pan. Invert onto a serving platter. Top with whipped cream. Drop remaining 1 tablespoon jam over whipped cream by teaspoonfuls. Using the back of a spoon, swirl jam into whipped cream.