Blackberry Ice Cream

• 5 c. fresh blackberries
• 1 c. sugar
• 2 envelopes unflavored gelatin
• 1/3 c. cold water
• 1 Tbsp. lemon juice
• 2 c. light or heavy cream or a mixture of both
• 2 egg whites, beaten

1. Reserve 2 cups blackberries; sprinkle sugar over the remaining 3 cups.
2. In a small saucepan, sprinkle gelatin over water and set aside for 5 minutes to soften.
3. Heat slowly, stirring constantly, to dissolve gelatin.
4. Puree sugared blackberries in a blender.
5. Put through a strainer to remove most of the seeds.
6. Add dissolved gelatin to puree, then the reserved 2 cups blackberries, the lemon juice and the cream.
7. Process in an ice cream maker until soft. Add beaten egg whites to soft ice cream; process until ice cream is firm.
8. Makes 2 quarts.

fresh blackberries, sugar, unflavored gelatin, cold water, lemon juice, light, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860767 (may not work)