Blackberry Ice Cream With Candied Lemon Zest

• 4 lemons
• 3 cups sugar
• 2 cups water
• 2 quarts blackberries
• 2 tablespoons creme de cassis
• 3 cups heavy cream

1. Remove the zest (the colored part of the peel, not the white) of the lemons in long strips with a vegetable peeler or paring knife and cut into matchstick size.
2. Juice enough lemons to yield 1/2 cup.
3. Combine 1 cup of the sugar and the water in a medium saucepan and heat to boiling, swirling the pan instead of stirring to dissolve the sugar.
4. Add the lemon zest strips and boil over medium-high heat for 30 minutes or until the lemon strips are translucent and syrup forms big, sticky bubbles that cover the surface.
5. Remove pan from heat and take peel from pan with a fork to a sieve placed over a bowl.
6. Cool zest strips until dried.
7. Reserve syrup for another use; for example, for lemonade or sorbet.
8. While lemon zest cools, puree blackberries in a food processor and push pulp through a wire sieve placed over a large bowl to remove seeds.
9. Add the remaining 2 cups of sugar, the cassis, reserved lemon juice and the cream to the blackberry puree and whisk until blended.
10. Grease a cutting board with nonstick cooking spray and spread out the candied lemon peel over surface.
11. Coat candied lemon zest with cooking spray and finely chop; stir it into berry mixture.
12. Cover and refrigerate until thoroughly chilled.
13. Freeze mixture in an ice-cream maker according to the manufacturer's instructions.
14. If ice cream is very soft, transfer to a container, cover and freeze until hard.

lemons, sugar, water, blackberries, creme de, heavy cream

Taken from cooking.nytimes.com/recipes/7362 (may not work)