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Blackberry Ice Cream
4
1
cups fresh blackberries
cup water
Sugar
2
1/2 cups whipping cream
Garnishes: fresh blackberry and fresh mint leaves
Line a colander 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 of the 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.
Blackberry Ice Cream
20
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