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1
Combine the half and half and milk in a heavy saucepan.
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2
Bring to a soft boil.
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3
In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
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4
Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
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5
Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160u00b0, stirring constantly.
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6
Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
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7
Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
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8
Microwave on high for 2 1/2 min or until sugar dissolves.
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9
Add the mint to the hot syrup and steep for 5 minute.
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10
Remove the mint sprigs and discard.
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11
Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
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12
Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
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13
Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
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14
Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.
