Blackberry Ice Cream

• 5-6 boxes of blackberries (blueberries may be substituted, but add a little more lemon juice for tartness)
• 1 c sugar
• 1/8 tsp Diamond kosher salt
• 1 1/2 c heavy cream
• 1/4 tsp cinnamon
• 2 tsp cointreau (or gin or rum or bourbon)
• 1 1/2 tsp vanilla
• 1 T lemon juice

Combine the blackberries, sugar, and salt in a medium saucepan. Bring to a boil, stir well, then turn the heat down and simmer the mixture for about 15 minutes, crushing the berries with a potato masher or a spatula.

Strain the cooked berry mixture through a mesh strainer and into a bowl, pressing and stirring the blackberries to extract all of the juice. Hopefully, you’ll have about 2 1/2-3 cups of blackberry puree. Stir in the cream, cinnamon, cointreau, vanilla and lemon juice. Cover and refrigerate for at 4 hours. Then freeze according to your ice cream freezer’s instructions. Scrape the ice cream into a 1 qt container, cover, and freeze until firm.