• Before beginning anything, make sure your ice cream maker is frozen and prepped!

BLACKBERRY SYRUP

• Add the blackberries, sugar, and cornstarch to a small sauce pan. Cook over medium-low heat while you mash the berries and stir the sauce. Cook for about 5 minutes until the sauce starts to thicken.
  5 ounces (142g) fresh blackberries, ¼ cup (50g) granulated sugar, 1 teaspoon cornstarch
• Using a mesh strainer, press the sauce into a small bowl to remove the seeds, then place the strained syrup into the refrigerator until you need it. You can discard the seeds and flesh remains.

BLACKBERRY ICE CREAM

• Add the blackberries and sugar to a medium sized bowl. Stir together while slightly mashing the berries, then allow the mixture to sit for 15 minutes.
  8 ounces (227g) fresh blackberries, ¾ cup (150g) granulated sugar
• Blend the blackberry and sugar mixture in a blender or food processor until well-blended, then press the mixture through a mesh strainer into a large bowl. You can discard the seeds and flesh remains.
• Place the prepared ice cream maker attachment onto stand mixer fitted with the dasher.
• To the large bowl with the blackberry mixture, add the heavy cream, milk, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.
  2 cups (480mL) heavy cream, 1 cup (240mL) whole milk, 2 teaspoons vanilla extract, ⅛ teaspoon salt
• Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
• When ice cream is finished churning, remove the ice cream maker from the mixer. Pour about ⅓ of the ice cream into a freezer-safe pan (I like to use a 9" x 5" loaf pan), then layer on top of the ice cream about ⅓ of the blackberry syrup, then another layer of ⅓ of the ice cream and ⅓ of the syrup, and finishing with the remaining ice cream and syrup.
• Using a butter knife, swirl the sauce into the ice cream a few times then freeze for at least 4 hours, ideally overnight, until ice cream is firm enough to scoop.