Crush a handful of extra berries with superfine sugar and lime juice to make a simple fresh topping for the ice cream.
Blackberry Ice Cream
2 cups (8 oz./250 g) blackberries, plus blackberries for garnish
1 1⁄4 cups (10 fl. oz./310 ml) whole milk
1 1⁄4 cups (10 fl. oz./310 ml) heavy cream
Salt
4 egg yolks
3⁄4 cup (6 oz./185 g) sugar
1 Tbs. cornstarch
1 tsp. vanilla extract
In a blender or food processor, process the blackberries to a smooth puree. Strain the puree through a fine-mesh sieve set over a bowl, pushing on the solids with the back of a spoon to remove as much of the juice as possible. Cover and refrigerate until ready to use. Discard the seeds left in the sieve.
In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and 1 Tbs. water.
Gradually pour the hot milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture. Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 5 minutes; do not allow to boil. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard until cold, at least 1 hour or up to overnight.
When ready to freeze, stir the puree into the custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart (1 l) .
Recipe adapted from Williams-Sonoma Essentials of Latin Cooking.