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1
Remove the zest (the colored part of the peel, not the white) of the lemons in long strips with a vegetable peeler or paring knife and cut into matchstick size.
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2
Juice enough lemons to yield 1/2 cup.
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3
Combine 1 cup of the sugar and the water in a medium saucepan and heat to boiling, swirling the pan instead of stirring to dissolve the sugar.
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4
Add the lemon zest strips and boil over medium-high heat for 30 minutes or until the lemon strips are translucent and syrup forms big, sticky bubbles that cover the surface.
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5
Remove pan from heat and take peel from pan with a fork to a sieve placed over a bowl.
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6
Cool zest strips until dried.
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7
Reserve syrup for another use; for example, for lemonade or sorbet.
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8
While lemon zest cools, puree blackberries in a food processor and push pulp through a wire sieve placed over a large bowl to remove seeds.
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9
Add the remaining 2 cups of sugar, the cassis, reserved lemon juice and the cream to the blackberry puree and whisk until blended.
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10
Grease a cutting board with nonstick cooking spray and spread out the candied lemon peel over surface.
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11
Coat candied lemon zest with cooking spray and finely chop; stir it into berry mixture.
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12
Cover and refrigerate until thoroughly chilled.
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13
Freeze mixture in an ice-cream maker according to the manufacturer's instructions.
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14
If ice cream is very soft, transfer to a container, cover and freeze until hard.
