Delicious Blackberry Ice Cream
2 pints fresh blackberries
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream
Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
Add heavy cream to a separate bowl.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
Add blackberry juice/puree to the cream/custard mixture and stir. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.
Evil Variation: Stir in semi-sweet chocolate chunks before freezing. Delicious!