Blackberry Brown Sugar Mascarpone Ice Cream

• 1 1/2 cups frozen blackberries
• 1/4 cup brown sugar
• 1 cup granulated sugar
• 1 3/4 cups heavy cream
• 1 cup milk
• 1/2 cup mascarpone cheese
• 1 egg
• 1 splash lemon juice

1. In your food processor, combine the blackberries and the brown sugar and mix until well blended. You can then sieve the mixture for a smoother ice cream. I just left it be because sometimes I don't mind a few blackberry seeds.
2. Then add the remaining ingredients to the food processor and blend for roughly 15-20 seconds.
3. Chill the mixture for 30-60 minutes (if you're using cold ingredients and frozen blackberries, go ahead and just skip this step) and then prepare in your ice cream maker according to the manufacture's instructions.
4. Pour into a container and chill for at least an hour, until firm.
5. * this recipe contains a raw egg. While generally I'm not concerned about eating raw unpasteurized eggs in a small quantity, I won't recommend serving raw eggs to young children, the elderly and those who are immunocompromised. So, feel free to use pasteurized eggs to eliminate the risk of foodborne illness.

frozen blackberries, brown sugar, sugar, heavy cream, milk, mascarpone cheese, egg, lemon juice

Taken from food52.com/recipes/4292-blackberry-brown-sugar-mascarpone-ice-cream (may not work)