Creating your own fruit puree is a perfect way to flavor homemade ice cream without adding too much sugar. Creamy, rich custard ice cream with fresh blackberry puree and semi-sweet shaved chocolate bits.
In a medium-size saucepan add cream, milk, 1/4 cup of the sugar and salt. Heat over medium/low heat until steaming. Whisk egg yolks and slowly add the remaining 1/4 cup sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly. Continue to add at least 1/2 of the hot cream mixture. Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon. Remove from heat and pour into a bowl. Cover and chill completely about 2 hours or overnight.
When both mixtures have chilled, stir the blackberry puree into the ice cream mixture. Pour into an ice cream maker and freeze according to manufacturers directions. Add chopped chocolate the last 5 minutes of mixing. Makes 1 quart of ice cream.