Blackberry Ice Cream

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• 3 cups sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 10 cups half-and-half
• 8 large eggs, beaten
• 1 teaspoon vanilla extract
• 4 1/2 cups fresh blackberries or 1 (1 lb) package fresh blackberries
• 1 1/2 cups sugar
• 1 tablespoon fresh lemon juice
• fresh mint
• fresh blackberries

Recipe

• 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.