Blackberry Ice Cream Recipe - Cooking Index
Blackberry Ice Cream Recipe - Cooking Index
| 4 cups | 948ml | Fresh blackberries |
| 1 cup | 237ml | Water |
| Sugar | ||
| 2 1/2 cups | 592ml | 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.
Source:
Emeril Lagasse
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