Categories: Ice cream, Fruits 
      Yield: 1 servings 
  
      4 c  Fresh Blackberries              2 1/2 c  Whipping cream 
      1 c  Water                                    Blackberries for garnish 
           Sugar                                    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.