| 1 | Line strainer with two layers of dampened cheesecloth. |
| 2 | Set over large bowl. |
| 3 | Combine berries * and water in medium saucepan. |
| 4 | Slowly bring to boil. |
| 5 | Reduce heat and simmer gently until soft, about 10 minutes. |
| 6 | Pour into cheesecloth-lined strainer. |
| 7 | Let stand until juice has drained into bowl, about 30 minutes. |
| 8 | Gently squeeze pulp to extract remaining juice. |
| 9 | Measure berry juice into heavy medium saucepan. |
| 10 | Add 1 cup sugar for each cup juice. |
| 11 | Cook over low heat, swirling pan occasionally, until sugar dissolves. |
| 12 | Increase heat and boil syrup 2 minutes. |
| 13 | Cool completely. |
| 14 | Mix 2 ?cups syrup with cream. |
| 15 | Refrigerate until well chilled. |
| 16 | Process blackberry mixture in ice cream maker according to manufacturer"s instructions; ice cream will be soft. |
| 17 | Freeze in covered container several hours to mellow flavors. |
| 18 | Garnish with fresh berries and mint leaves. |
| 19 | *can substitute unsweetened frozen blackberries, thawed |
