Wildcat Crunch Ice Cream

1 1/2 c (298 g) sugar, divided
2 c (473 ml) milk (whole is recommended, but I used 1/2%)
2 c (473 ml) heavy cream
7 egg yolks
3/4 tsp vanilla

1/2 c (118 ml) chopped strawberries, raspberries, blueberries or a combination of all three
4 Tbsp (48 g) sugar
1/2 c (118 ml) granola clusters (hoping to update soon with a recipe for homemade!)
1/2 c (118 ml) Greek yogurt

Put 1 cup (199 grams) of sugar, the milk and the cream into a medium saucepan. Begin cooking over medium heat, stirring occasionally.

In the meantime, place the remaining 1/2 cup (99 grams) of sugar in a large bowl with the egg yolks. Whisk until ribbons form, keeping an eye on the cream. Just before the cream mixture begins to boil, use a ladle to add about 1/2 cup (118 milliliters) of the hot cream to the egg yolks and whisk immediately to combine. Pour the egg yolk and cream mixture back into the saucepan and continue cooking, stirring frequently, until the mixture has thickened. A good test to see if it has thickened enough is to dip a spoon into the custard, remove it and run your finger from the top of the spoon to the bottom. If the line from your finger floods over, keep cooking. If not, it's done!

When the custard has thickened sufficiently, remove it from the heat and pour into another container. Allow to cool slightly, then press plastic wrap over the surface and refrigerate overnight.

In the meantime, sprinkle the 4 Tbsp of sugar over the berries and stir to incorporate. Cover and refrigerate overnight.

After your custard has cooled completely, stir in the vanilla. Pour the custard into your ice cream maker and freeze according to the manufacturer's directions. After the ice cream has been churned, quickly stir in the granola clusters. Briefly fold in the macerated berries and Greek yogurt, the freeze about 8 hours before serving.