Add blackberries to a medium saucepan with 1/4 cup sugar and the lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine-mesh strainer, pressing berries to extract as much juice/purée as possible. Set aside.

Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly.

Add heavy cream to a separate bowl. Drain custard using a fine-mesh strainer, then pour into the bowl with the heavy cream. Stir to combine. Add blackberry juice/purée to the cream/custard mixture and stir.

Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional 2 hours. The recipe is from P6 owner Carey Poole. She highly recommends doubling this recipe if you hope to satisfy a group!

The recipe is from P6 owner Carey Poole. She highly recommends doubling this recipe if you hope to satisfy a group!