Blackberry Ice Cream

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

Step-by-step instructions

1. 1

   Combine first 3 ingredients in a large Dutch oven.

2. 2

   Whisk in half-and-half.

3. 3

   Bring to a boil, stirring constantly, over medium-high heat.

4. 4

   Slowly whisk about 4 cups of hot mixture into beaten egg.

5. 5

   Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.

6. 6

   (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.

7. 7

   Stir in vanilla; chill 8 hours or overnight.

8. 8

   Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.

9. 9

   Cover and chill 8 hours, stirring occasionally to dissolve sugar.

10. 10

    Stir in lemon juice.

11. 11

    Stir berry mixture into custard mixture.

12. 12

    Pour into container of a 4-quart ice-cream maker.

13. 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. 14

    Scoop into serving bowls; garnish, if desired.

15. 15

    Makes 1 gallon.

16. 16

    Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.

17. 17

    Let pan remain in ice-water bath, stirring often until room temperature; chill.