Decadent Blackberry Ice Cream
Blackberry Ice Cream recipe
Yield
8 servingsPrep
10 minCook
15 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
blackberries
fresh |
|
| 1 | cup |
water
|
|
|
sugar
|
*
|
||
| 2 ½ | cups |
heavy whipping cream
|
|
|
blackberries
for garnish |
*
|
||
|
mint leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
blackberries
fresh |
|
| 237 | ml |
water
|
|
| 1 | x |
sugar
|
*
|
| 591 | ml |
heavy whipping cream
|
|
| 1 | x |
blackberries
for garnish |
*
|
| 1 | x |
mint leaves
for garnish |
*
|
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 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.
