Blackberry Ice Cream 4
cups fresh blackberries
1 cup water
sugar
2 1/2 cup whipping cream
blackberries for garnish
mint leaves for garnish
Line strainer with two layers of dampened cheesecloth. Set over
large bowl.
Combine berries * and water in medium saucepan. Slowly bring to
boil. Reduce heat and simmer gently until soft, about 10 minutes.
Pour into cheesecloth-lined strainer. Let stand until juice has
drained into bowl, about 30 minutes. Gently squeeze pulp to extract
remaining juice.
Measure berry juice into heavy medium saucepan. Add 1 cup sugar for
each cup juice. Cook over low heat, swirling pan occasionally, until
sugar dissolves. Increase heat and boil syrup 2 minutes. Cool
completely.
Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled.
Process blackberry mixture in ice cream maker according to
manufacturer's instructions; ice cream will be soft. Freeze in
covered container several hours to mellow flavors.
Garnish with fresh berries and mint leaves. |