In a small pot heat the blackberry, orange juice and zest, and granulated sugar. Cook over medium heat, stirring occasionally until it thickens a bit and the blackberries come apart a little. Allow to cool.
Mix the condensed milk with the blackberry mixture.
Whip the cream with powdered sugar until it increases its volume and thickens. Add the blackberry mixture little by little and mix in folding motions to prevent the mixture from losing air.
Pour the ice cream into a dish and cover with plastic wrap (there must be no air bubbles, so no ice chunks form) and put in the fridge for at least 12 hours.
About 15 minutes before serving, take the ice cream out of the fridge. Serve and enjoy!
Recipe by: @minigourmet
