Provided by Marialisa Calta
Categories dinner, ice creams and sorbets, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 27 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 32 milligrams, Sugar 69 grams
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