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1
Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes.
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2
Strain berry mixture into small bowl, pressing on solids; chill syrup.
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3
Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan.
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4
Scrape in seeds from vanilla bean; add bean.
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5
Bring mixture to simmer.
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6
Remove from heat.
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7
Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend.
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8
Whisk in remaining 2/3 cup lemon juice and lemon peel.
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9
Gradually whisk hot cream mixture into yolk mixture.
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10
Return mixture to saucepan.
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11
Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes.
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12
Strain custard into clean large bowl.
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13
Set bowl of custard over large bowl of ice water.
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14
Stir custard until cold.
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15
Cover and refrigerate overnight.
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16
Process custard in ice cream maker according to manufacturer's instructions.
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17
Immediately spoon half of ice cream into 9x5x3-inch loaf pan.
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18
Spoon half of blackberry syrup atop ice cream in pan.
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19
Spoon remaining ice cream atop blackberry syrup.
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20
Top ice cream with remaining blackberry syrup.
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21
Cover and freeze until firm, at least 8 hours and up to 2 days.
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22
Combine blackberries, sugar, and lemon juice in medium bowl.
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23
Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour.
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24
(Can be made 2 days ahead.
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25
Cover and refrigerate.)
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26
Scoop ice cream into dessert bowls.
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27
Serve ice cream with blackberry sauce.
