Blackberry Ice Cream
4 cup Fresh Blackberries
1 cup Water
Sugar
2 1/2 cups 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.
*Can substitute unsweetened frozen blackberries, thawed.
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