Blackberry Ice Cream

Ingredients
1 1/2 pints/850ml blackberries
2oz/50g golden caster sugar
juice of 1/2 lemon
12fl oz/350ml double/heavy cream
12fl oz/350ml whole milk
7oz/200g golden caster sugar
5 egg yolks

Method
1. Heat the blackberries, 50g sugar and lemon juice in the saucepan over a medium heat until broken down - about 20 minutes.

2.  Push the blackberry syrup through a sieve -using the back of a ladle or spoon - into a bowl.

3.  Pour the double cream into the
blackberries. Cover with cling film and
place in the fridge to cool a bit whilst
making the custard.

4. Wipe out the saucepan and heat the milk and remaining sugar gently - until sugar has dissolved - about 5 minutes.

5.  Whisk the eggs until pale in colour and
fluffy.

6.  Temper the eggs by adding a small amount (about a ladleful) of the warm, sweet milk -whisking them constantly.

7.  Pour the tempered eggs into the saucepan and whisk gently until the custard thickens- about 5 minutes. If it curdles, your heat is too high - but you can probably get away with sieving the lumps out. MINE DIDN'T CURDLE!

8.  Stir the custard into the cream and
blackberries and put it all back in the fridge to cool. Can take about an hour or more.

9.   Follow the instructions on your ice cream maker and use your blackberry custard to make your blackberry ice cream.

10.  Transfer the ice cream to an air tight
container and freeze for several hours or
overnight.