What you need:
- 1 1/2 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 1/4 cups heavy cream
- 3/4 cup granulated sugar
- 1 pint fresh blackberries
- Juice of 1/2 a lemon
- Mini semisweet chocolate chips
Directions:
- Mix together blackberries, 3/4 cup sugar, and lemon juice in a bowl. Cover and refrigerate for 2 hours or overnight.
- In a double boiler, heat milk until it starts to simmer.
- Meanwhile, whisk eggs, yolks, sugar, and vanilla in a bowl.
- Take 1/4 cup of hot milk and whisk into egg mixture. Then pour egg mixture into the double boiler, whisking constantly to ensure eggs do not scramble on you.
- Heat mixture until it thickens enough to coat the back of a spoon, mixing throughout that time.
- Once thickened, remove from heat and pour into a bowl. Stir in heavy cream. Cover and refrigerate until cooled. I did this overnight, as well.
- Once mixtures are cooled, stir blackberry mixture into the cream mixture.
- Pour into an ice cream maker and follow your ice cream maker's instructions on how to proceed. Mine mixes for about 20 minutes and then freezes until it reaches the right consistency - usually a couple hours afterwards.
- Pour into an airtight container and mix in chocolate chips.
- Store in an airtight container in the freezer. I like to take a piece of saran wrap and place it so that it touches the ice cream and prevents extra air from hitting it and causing freezer burn
Recipe slightly adapted from Caleigh's Kitchen