Blackberry Ice Cream - cooking recipe

Ingredients

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

Preparation

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