Prep time: 40 minutes
6 yolks
1 ½ cups half & half
1 cup sugar
1 ½ cups cream
1 teaspoon lemon juice
1 teaspoon kirsch
½ teaspoon vanilla extract
Pinch of salt
6 cups Pennington Farms blackberries
Heat half & half with 1 cup of sugar. Temper in egg yolks, cook until mixture coats the back of a spoon. Strain and let cool. Heat blackberries with sugar until just scalded. Purée and strain. Mix purée and cream into custard, add vanilla, salt, lemon juice and kirsch. Chill overnight. Freeze in ice cream maker or mason jar.
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