👨‍🍳 Instructions

1. 1

   Prepare the blackberry puree: Blend the blackberries with the water and lemon juice until smooth. Strain the puree through a fine-mesh sieve to remove seeds.

   💡 Tip: Using frozen blackberries can result in a smoother puree.
2. 2

   Add the sugar to the blackberry puree and stir until dissolved. Taste and adjust sweetness if needed.

   💡 Tip: Sweetness can be adjusted based on the ripeness of the blackberries.
3. 3

   Prepare the 'paila' setup: In a large, shallow basin or a clean ice chest, create a bed of ice. Sprinkle generously with coarse salt. Place the copper basin (paila) in the center of the ice and salt mixture.

   💡 Tip: The salt lowers the freezing point of the ice, allowing the ice cream to freeze faster.
4. 4

   Pour the blackberry mixture into the copper basin. Using a wooden paddle or a sturdy spatula, stir the mixture continuously while rotating the basin. Scrape the sides and bottom of the basin as the mixture begins to freeze.

   💡 Tip: This process requires constant stirring and scraping to achieve a creamy texture and prevent large ice crystals.
5. 5

   Continue stirring and scraping until the mixture reaches a firm, ice cream-like consistency. This can take about 30-45 minutes.

   💡 Tip: Work relatively quickly to prevent the ice from melting too much.
6. 6

   Once the desired consistency is reached, serve the helado de paila immediately. Alternatively, transfer it to a freezer-safe container and freeze until firm.

   💡 Tip: Helado de paila is best enjoyed fresh.