Mango-Blackberry Swirl Ice Cream
from Sticky, Gooey, Creamy, Chewy

For the ice cream base:

2 large ripe mangoes, peeled, pitted and diced
2 tablespoons fresh lime juice
1/2 cup sugar
2 cups heavy cream

For the blackberry swirl:

1 pint blackberries
1/4 cup sugar
2 tablespoons cassis (The original recipe calls for vodka.)
2 tablespoons fresh lime juice

In a small sauce pan, heat 1 cup cream with sugar until bubbles start to form and sugar is dissolved.  Remove from heat.

Puree mango, lime juice, and remaining cream in a food processor until smooth.  Add heated cream/sugar mixture and mix well.  Chill for several hours.

Freeze the ice cream base according to the instructions for your ice cream maker.

While ice cream is churning, make the blackberry swirl mixture.  Combine all ingredients in a bowl.  Mash and smush it all together.  Chill until ice cream is ready.

Alternate spooning ice cream and blackberry mixture into a freezer safe container.  Carefully swirl it around with the handle of a wooden spoon.  Freeze until firm.

Makes about 1 quart.