Blackberry season has arrived, so enjoy some blackberry ice cream now! A little bit sweet and at the same time a little bit sour, mmm!
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As the ingredients list suggests, you can use store-bought blackberries for this recipe. In late August you can get wild blackberries, so we went out to the forest and got a whole container full of them. Wild blackberries are smaller and sourer.
Carefully PLACE the wild blackberries in a colander and rinse them with cold water. Grate the lemon zest and add it to the medium-sized pan along with the lemon juice, wild blackberries and sugar.
Let it simmer for about 10 minutes on medium heat, until the berries start to pop. You can now choose to strain the berry mixture, but we like this particular ice cream when it's not very smooth. Let the mixture cool off slightly.
The mixture is now slightly cooled off, so it's time to add the cream. Now for the even easier part. PREPARE the ice cream maker and add the mixture.
After about 40 minutes, depending on your machine, the ice cream will be ready. You can serve it immediately or store it in an airtight container for up to 3 months.