Fresh Peach Ice Cream With Blackberries

• 1 cup sugar
• 2 tablespoons sugar
• 3 large egg yolks
• 1 cup heavy whipping cream
• 1 cup whole milk
• 2 12 cups mashed pitted very ripe unpeeled peaches (about 1 1/2 pounds)
• 3 tablespoons light corn syrup
• fresh blackberries

1. Whisk sugar and egg yolks in medium bowl.
2. Bring cream and milk to simmer in large saucepan; gradually whisk into yolk mixture.
3. Return to same pan.
4. Stir over medium-low heat until custard thickens enough to leave path on back of sppon when finger is drawn across, about 6 minutes (do not boil).
5. Pour into large bowl; mix in peaches and corn syrup.
6. Chill uncovered until cold, at least 1 hour.
7. Process custard in ice cream maker according to maufacturer's instructions.
8. Transfer to container; cover.
9. Freeze about 6 hours.
10. Serve with blackberries.
11. Can be prepared 2 days ahead.
12. Keep frozen.

sugar, sugar, egg yolks, heavy whipping cream, milk, very, light corn syrup, fresh blackberries

Taken from www.food.com/recipe/fresh-peach-ice-cream-with-blackberries-178979 (may not work)