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
It is possible to read the history of written recipes back into antiquity, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to academics is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Much later, in Roman times a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times were skilled in the use of many aromatic flavours, including some that we all recognise for example thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in manuscripts on cooking, many of which are kept safe in private collections. Over the succeeding few hundred years, the upper-class families of Europe competed to lay on the most exotic meals, and as a result chefs and their collection of recipes were much in demand. Even so, it was during the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes of the day. When we get to the twentieth century, cooking books are highly popular mostly due to increased literacy, increased leisure time and having more disposable income. The TV revolution brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Blackberry Ice Cream recipe.
