Ingredients:

  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Combine blackberries, 1/4 cup sugar, and lemon juice in a bowl. Mash slightly, then let sit for 15-20 minutes to release juices.
  2. In a saucepan, heat heavy cream and milk over medium heat until steaming (but not boiling).
  3. In a separate bowl, whisk together egg yolks and remaining sugar until pale.
  4. Temper the egg yolks by gradually adding the warm cream mixture, whisking continuously.
  5. Return the mixture to the saucepan and cook over low heat until thickened (about 5-7 minutes), stirring constantly.
  6. Strain the custard into a bowl and stir in vanilla and salt. Add the blackberry mixture and stir until combined.
  7. Cover and chill in the refrigerator for at least 2 hours or until cold.
  8. Pour chilled blackberry custard into an ice cream maker and churn according to the manufacturers instructions. Transfer to an airtight container and freeze until firm (about 2-4 hours).