Blackberry Ice cream Cones

Brad's NIH boss has graciously given us a large quantity of blackberries from his back-yard for the past two summers. They are absolutely delicious and I recently found this recipe that I look forward to trying. :-)

2 Cups Fresh Blackberries

1/2 cup sugar

Pinch Salt

1 Pint fat-free half and half

1/2 cup fat free sour cream

3/4 cup marshmallow cream

8 small plain ice cream cones

1. Combine blackberries, sugar, and salt in medium saucepan. Mashing and stirring blackberries with fork, cook over medium heat until mixture boils, about 5 minutes. Reduce heat and simmer, stirring occasionally, until blackberries are softened, 6-8 minutes. Let cool slightly, about 5 minutes.

2. Puree blackberry mixture and half and half in blender or food processor. Pour mixture through sieve set over bowl, pressing firmly on solids to extract as much liquid as possible; discard solids. Whisk in sour cream (don't worry about lumps; they'll disappear in icecream maker.) Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.

3. Whisk marshmallow cream into blackberry mixture. Pour mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze up to 1 month. To serve, let ice cream softly in refrigerator, about 15 minutes. Scoop 1/2 cup ice cream into each cone.

Per Serving (1 cone): 153 Cal, 1 G Fat, 1 G Sat Fat, 0 G Trans Fat

Weight Watches Point Value: 3

E-Z Ice Cream

To make our Blackberry Ice Cream Cones without an ice-cream maker, prepare the recipe as directed, but transfer the berry mixture to a large metal bowl. Cover and freeze until the mixture is partially frozen around the edges about 1 hour. With handheld mixer, beat mixture until smooth. Cover and repeat, beating every hour, until mixture is completely frozen, about 4 hours!

This was taken from Weight Watcher's Magazine