Blackberry ice cream

Yield: 1 servings

Measure Ingredient
4 cups Fresh Blackberries
1 cup Water
2½ 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 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.

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