Decadent Blackberry Ice Cream
Blackberry Ice Cream recipe
heavy whipping cream
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 2½ 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.