Blackberry Anise Ice Cream

Place a sauce pot over medium heat. Add the half-and-half, cream, egg yolks, 3/4 cup sugar and salt. Whisk well. Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat.

Stir in the vanilla and anise extracts. Place the lid on the pot and refrigerate for at least four hours or overnight. Note: If you’re in a hurry, place the pot in the freezer for 1 hour, but make sure to stir it every twenty minutes. Don’t forget about it! While you are doing this, make sure to freeze the bowl of your ice cream maker as well.

Chop the blackberries into small pieces. Toss with the remaining 2 tablespoons of sugar.

Turn on the ice cream machine. Place a sieve over the top of the ice cream maker bowl (to remove any egg clumps), and pour the ice cream mixture into the frozen ice cream bowl.

Churn for 20 or more minutes until thick like soft serve ice cream. Then add the blackberries and juices. Churn for another minute or two, then scoop the ice cream into an airtight container and freeze until you are ready to serve.

Recipe yields 6 cups of ice cream.