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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
4 Cup(s) Fresh Blackberries
1 Cup(s) Blackberries for garnish
2 1/2 Cup(s) Whipping cream |
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