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1
Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
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2
Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
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3
Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.
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4
Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.
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5
Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.
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6
Freeze the mixture according to your ice cream maker's instructions.
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7
When it is frozen, chop the chocolate into chunks and stir into the ice cream.
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8
Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight
