How to Make Blackberry Ice Cream
Step #1: Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in a 3.0 quart Saucepan. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm. Step #2: Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-quart Saucepan with the rest of the milk mixture and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Step #3: Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight. This ice cream is best enjoyed frozen. If it becomes too hard, let it sit at room temperature for a few minutes before serving to soften slightly.
