Blackberries & Cream Ice Cream

• 3/4 cup sugar
• 2 tbsp cornstarch
• pinch salt
• 2 cup milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 2 tsp vanilla extract
• 1 cup fresh blackberries (or frozen, thawed)
• 1/2 tbsp cornstarch
• 3 tbsp sugar

1. The more milk fat in the milk you choose will result in creamier more luxurious texture to the final product, but even with skim milk you will end up with a nice frozen treat.
2. Whisk together sugar, cornstarch, & salt to mix.
3. Add milk & cream, whisk well with other ingredients.
4. Warm over medium heat stirring constantly for 10 to 15 minutes or until it thickens slightly.
5. Remove from heat.
6. In a mixing bowl whisk the egg yolk.
7. Gradually whisk 1 cup of the hot cream mixture into the yolk.
8. Add remaining milk mixture while whisking constantly.
9. Stir in vanilla.
10. Alow to chill for about an hour covered & stirring occasionally to prevent a skin.
11. Meanwhile, cook the blackberries in a saucepan on medium low heat with the sugar & cornstarch until they are warmed through & the liquid created thickens a bit.
12. Stir regularly & mash the berries up a bit while doing so.
13. Remove from heat & cool.
14. Stir the two mixtures together.
15. Place in your ice cream maker & follow the manufacturer's instructions.
16. Freeze for two hours.
17. Set ice cream out for 15 minutes before serving.

sugar, cornstarch, salt, milk, heavy whipping cream, egg yolk, vanilla, fresh blackberries, cornstarch, sugar

Taken from cookpad.com/us/recipes/367235-blackberries-cream-ice-cream (may not work)