Blackberry Ice Cream
Ingredients| 4 cup fresh blackberries |
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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.
*Can substitute unsweetened frozen blackberries, thawed.
Servings: 1
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