Put the blackberries, sugar and water
into a saucepan.
Cover and simmer for 5 minutes, until
the berries are just soft.
Tip the fruit into a sieve place over
a bowl and press it through the mesh to puree.
Leave to cool, then chill.
If you are using an ice cream maker,
churn the puree for 10-15 minutes, until it is thick, then gradually
pour in the cream.
Continue to churn until it is firm
enough to scoop.
If you are making the ice cream by
hand, whip the cream until it is just thick but still soft enough to
fall from a spoon, then mix it with the chilled puree.
Pour into a freezer proof container
and freeze for 2 hours.
Mash the mixture with a fork, or beat
with an electric mixer to break up the ice crystals.
Return it to the freezer for 4 hours
more, beating the mixture again after 2 h ours.
Scoop into dishes and decorate with
blackberries.
Serve with biscuits.
Serves 4-6
The sharpness of blackberries gives a
delicious vibrancy to this superb and elegant ice cream. A delightful
autumn dessert
