Blackberry Ice Cream

Stir together blackberries, half of the sugar and lemon juice in a medium bowl. Cover the bowl and refrigerate for at least 2 hours. (You can refrigerate it overnight if you want more flavor.)

Heat the milk in the bowl of a double boiler (or in a sauce pan over very low heat). Bring milk to just simmering.

While milk is heating, whisk the eggs, yolks and the remaining sugar in a large bowl. Whisk ¼ cup of the hot milk into the egg and sugar mixture. Pour the egg mixture into the milk on the double boiler (or in the sauce pan) and cook while stirring constantly. Heat until mixture thickens just enough to coat the back of a spoon.

Once mixture has thickened, pour back into the mixing bowl and stir in heavy cream and vanilla. Cover and refrigerate until mixture has cooled. (You can also refrigerate it overnight.)

When the mixtures are ready, stir the blackberry mixture into the cream mixture. Pour into your ice cream maker and mix according to your ice cream maker’s directions.

Serve immediately or put into an airtight container and freeze until ready to serve.

Makes about 1 quart.