8 cups washed and drained blackberries
3/4 cup sugar
1/8 tsp kosher salt
1 3/4 cup heavy cream
1/8 tsp ground cinnamon
2 tsp gin (optional)
1 tbs fresh lemon juice
Directions: In a saucepan, combine blackberries, sugar, and salt. Use a metal spatula or potato masher to crush the berries until the sugar is dissolved. Cook until bubbling hot, reduce to a simmer stirring constantly until the mixture has reduced.
Strain cooked berries into a large bowl through a fine-mesh strainer. Press and stir the berries to extract all juices, leaving only the pulp and seeds. Set the pulp/ seed mixture aside.
Using the puree, stir in cream, cinnamon, alcohol, and lemon juice. Cover and refrigerate until the mixture is below 40 degrees.
With an electric ice cream maker, fill the churner with the mixture and proceed with instructions according to your specific ice cream maker.
When your ice cream is thick and light, shut off the machine and scrape ice cream into a chilled container. Eat right away as soft serve or leave to harden in the freezer.
Top with fresh blackberries or cut mint leaves and enjoy!
Recipe inspired from Serious Eats