Step 1: Prepare the Blackberry Puree

1. In a saucepan, combine blackberries, sugar, and lemon juice.
2. Cook over medium heat for 8–10 minutes, mashing berries with a spoon until they break down.
3. Strain the mixture through a fine-mesh sieve to remove seeds. Let cool completely.

Pro Tip: Freeze leftover puree in ice cube trays for smoothies or cocktails!

Step 2: Make the Custard Base

1. Whisk egg yolks in a bowl until pale.
2. In a separate pot, heat milk, honey, and salt over medium heat until steaming (do not boil).
3. Slowly pour ½ cup of the hot milk mixture into the yolks, whisking constantly to temper.
4. Return the yolk mixture to the pot and cook on low heat, stirring until thickened (165°F / 74°C).

Step 3: Chill the Mixture

1. Strain the custard into a clean bowl. Stir in vanilla and ¾ cup of the blackberry puree.
2. Cover with plastic wrap (pressed directly on the surface) and refrigerate for 4+ hours (or overnight).

Why Chill? Cold ingredients ensure smoother churning and prevent ice crystals.

Step 4: Churn the Ice Cream

1. Pour the chilled base into an ice cream maker. Churn 20–25 minutes until thick and creamy.
2. In the last 2 minutes, add optional mix-ins like chocolate chunks.

Step 5: Freeze to Set

Transfer to a lidded container, swirl in extra puree for a marbled effect, and freeze for 4–6 hours.