-
1
Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan.
-
2
Bring to a boil over medium heat.
-
3
Reduce heat to a simmer, and cook, stirring constantly, until the sugar dissolves and the berries begin to fall apart, about 4 minutes.
-
4
Remove from the heat.
-
5
Pass the berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible.
-
6
Measure out 1/2 cup solids, and set aside; discard the remaining solids.
-
7
Measure out 1 3/4 cups strained puree, and return it to the saucepan; reserve any remaining puree for serving.
-
8
(Store reserved puree in an airtight container in the refrigerator until ready to use.)
-
9
Place the vanilla bean and scrapings in a saucepan, and add the milk.
-
10
Bring to a gentle boil over medium heat, and remove from heat.
-
11
Discard the vanilla pod.
-
12
Prepare an ice-water bath, and set aside.
-
13
Combine the egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment.
-
14
Beat on medium-high speed until the mixture is pale yellow, 3 to 5 minutes.
-
15
Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg yolk mixture, beating constantly on low speed until blended.
-
16
Continue adding the milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
-
17
Return the mixture to the saucepan.
-
18
Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and hold a line drawn across the back of the spoon with your finger, 6 to 8 minutes.
-
19
Remove from heat; add the reserved strained puree, and immediately stir in the cream to stop the cooking.
-
20
Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally.
-
21
Cover the bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
-
22
Freeze the mixture in an ice-cream maker according to the manufacturers instructions; it should still be slightly soft.
-
23
Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in the ice-cream maker to distribute evenly.
-
24
Transfer the mixture to an airtight container, and place in the freezer until the ice cream is completely set, at least 4 hours and up to 1 week.
