Step 1

In a large saucepan, cook down berries with lemon juice and 1/4 cup sugar. You’ll want to cook them over low heat for about 20 minutes. Then strain the liquid to remove the solids. Be sure to press down on the solids to extract as much juice as possible. Discard the solids and set the liquid aside.

Step 2

In a small saucepan, heat the half and half and remaining sugar over low heat until the sugar is dissolved. Remove from heat.

Step 3

In a small bowl, whisk egg yolks until they are thick and pale. Slowly temper them by drizzling in a bit of the hot half and half, whisking as you do. Once you have added about half of the half and half mixture to the egg yolks, return the egg yolk mixture to the saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens like custard. Strain any clumps out if necessary.

Step 4

Stir in the cream and the blackberry mixture, then chill. Once cooled, add to your ice cream freezer and freeze according to the directions. Once churned and frozen, place in freezer for at least a couple of more hours to firm up.