Creamy blackberry-raspberry ice cream

Ingredients for 1 servings:

• 300 g blackberries
• 300 g raspberries
• 2 large eggs
• 220 g sugar
• 250 ml milk
• 250 ml cream
• 1 tsp vanilla extract

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

In a tall mixing bowl, use a hand blender to finely purée the blackberries and raspberries. Place a fine sieve over a bowl, strain the purée through it, and set aside. Whisk the eggs and sugar until thick and creamy. Bring the milk and cream to a boil in a larger saucepan. Then reduce the heat to low and gradually stir the mixture into the egg/sugar mixture. Return this to the saucepan and heat over medium heat, stirring continuously, until thickened. It is very important that it does not boil. Remove from the heat, transfer to a freezer container, and allow to cool. Stir in the vanilla extract and purée. Transfer to a freezer container and allow to cool. Cover and refrigerate for at least 4 hours, or overnight. Then churn in an ice cream maker according to the manufacturer’s instructions until smooth and serve.