Recipe - Blackberry Ice Cream

4 cup Fresh blackberry
1 cup Water
Sugar
2 One half cup 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
cheeseclothlined 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 One half 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.

Serves: 8 From: Fred Peters Cooking Echo Reposted by: Debbie

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.