Blackberry Ice Cream

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

1. Combine first 3 ingredients in a large Dutch oven.
2. Whisk in half-and-half.
3. Bring to a boil, stirring constantly, over medium-high heat.
4. Slowly whisk about 4 cups of hot mixture into beaten egg.
5. Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160u0b0.
6. (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
7. Stir in vanilla; chill 8 hours or overnight.
8. Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
9. Cover and chill 8 hours, stirring occasionally to dissolve sugar.
10. Stir in lemon juice.
11. Stir berry mixture into custard mixture.
12. Pour into container of a 4-quart ice-cream maker.
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. Scoop into serving bowls; garnish, if desired.
15. Makes 1 gallon.
16. Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
17. Let pan remain in ice-water bath, stirring often until room temperature; chill.

sugar, allpurpose, salt, eggs, vanilla, fresh blackberries, sugar, lemon juice, mint, fresh blackberries

Taken from www.food.com/recipe/blackberry-ice-cream-66275 (may not work)