Blackberry Ice Cream Recipe

Directions:

1. Combine first 3 ingredients in a large Dutch oven.
2. Whisk in half-and-half.
3. Bring to a boil, stirring constantly, over medium-high heat.
4. Slowly whisk about 4 cups of hot mixture into beaten egg.
5. Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
6. (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
7. Stir in vanilla; chill 8 hours or overnight.
8. Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
9. Cover and chill 8 hours, stirring occasionally to dissolve sugar.
10. Stir in lemon juice.
11. Stir berry mixture into custard mixture.
12. Pour into container of a 4-quart ice-cream maker.
13. Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
14. Scoop into serving bowls; garnish, if desired.
15. Makes 1 gallon.
16. Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
17. Let pan remain in ice-water bath, stirring often until room temperature; chill.