Ingredients
- 4 lemons
- 3 cups sugar
- 2 cups water
- 2 quarts blackberries
- 2 tablespoons creme de cassis
- 3 cups heavy cream
- Nutritional Information
Nutritional analysis per serving (8 servings)
682 calories; 33 grams fat; 20 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 8 grams dietary fiber; 86 grams sugars; 4 grams protein; 122 milligrams cholesterol; 39 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- 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. Juice enough lemons to yield 1/2 cup.
- 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. 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.
- Remove pan from heat and take peel from pan with a fork to a sieve placed over a bowl. Cool zest strips until dried. Reserve syrup for another use; for example, for lemonade or sorbet.
- 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. Add the remaining 2 cups of sugar, the cassis, reserved lemon juice and the cream to the blackberry puree and whisk until blended.
- Grease a cutting board with nonstick cooking spray and spread out the candied lemon peel over surface. Coat candied lemon zest with cooking spray and finely chop; stir it into berry mixture. Cover and refrigerate until thoroughly chilled.
- Freeze mixture in an ice-cream maker according to the manufacturer’s instructions. If ice cream is very soft, transfer to a container, cover and freeze until hard.
45 minutes, plus freeze time
Dining and Cooking