4 cup fresh blackberries
1 cup water
1 sugar
2 1/2 cup whipping cream
1 blackberries for garnish
1 mint leaves for garnish
Directions
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.
Servings: 1 servings
Blackberry Ice Cream Recipe brought to you by Recipe Ideas
Categories: Blackberry; Dessert; Fruit; Ice Cream
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into ancient history, in fact as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like parsley and basil. The introduction of these new foods and spices led to an eruption in cookery books, the majority of which are now in private cookery archives. When we get to the 20th century, cooking books are highly popular due to more people being able to read, people having increased spare time and having more disposable income. The TV revolution brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Blackberry Ice Cream recipe.
