My sister and I went blackberry picking a few weeks ago to a little u-pick in Payson. It was bittersweet; sweet because I love to pick berries, bitter because I’ve never had to pay for blackberries before, ever (yes, that’s another plug for Oregon). It’s not that I’m cheap, it’s just that I wish I had a cute little blackberry patch all to myself to produce all the limitless berries I could ever want!
You can see from this picture how excited I get picking fruit – hair all disheveled, but look at that smile!
I knew before we went exactly what I would be doing with all the tempting, black, ripe berries I brought home – saving them!! (I told you I was stingy with food I can’t reproduce.) I intended to save them for an express purpose, to be revealed at a later date… oh the suspense!, can you stand it?
…but one pint of berries, I reserved for ice cream.
Marshberry Ice Cream
½ pint of blackberries
½ cup sugar
1 cup brown sugar
¾ cup mini marshmallows
2 ¼ cups heavy cream
¼ cup water
Add all ingredients into a blender and purée until smooth
Transfer to a sauce pan and bring to a boil over medium heat
Cook for several minutes, and remove from heat
Let cool for 10 minutes, then add remaining ½ pint of blackberries and ½ cup mini marshmallows and stir to melt slightly
Churn according to maker’s manufacturers instructions, or churn by hand.