Title: Blackberry Ice Cream [America]
Categories: Dessert Freezing
Yield: 1 Batch

4	c	Fresh Blackberries
1	c	Water
		Sugar
2 1/2	c	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.

Original Source not noted on file

From: Dorothy Flatman Date: 06-27-98 (12:35) The Neverending Bbs (286) Fido-Natio

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