** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
The rich color of this blackberry ice cream recipe is matched by its rich, creamy and slightly tart flavor.Business or personal, there\'s a Blackberry thats right for you.
1. Line strainer with two layers of dampened cheesecloth.
2. Set over large bowl. Combine berries * and water in medium saucepan.
3. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes.
4. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes.
5. Gently squeeze pulp to extract remaining juice.
6. Measure berry juice into heavy medium saucepan.
7. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves.
8. Increase heat and boil syrup 2 minutes. Cool completely.
9. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled.
10. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft.
11. Freeze in covered container several hours to mellow flavors.
12. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners allergies.
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