This is delicious!
I absolutely loved this ice cream. It is smooth and creamy and stays softer than the recipe I normally use. I intend to retire my old recipe and use this one from now on.
This is the first time I have used this recipe for my own fresh blackberries and it will be the only one I use from now on. This recipe has the best consistancy after freezing of any ice cream recipe I have used to this point. There aren't as many ice crystals and it has a very rich and creamy taste. I was suprised to say the least as it is the first time I have used anything other than whipping cream. If you just can't stand the seeds, I prefer them, I suggest you try doubling the berry mixture and squeeze it through cheese cloth before adding them to the custard. For me personally, this recipe ROCKS! and I'm going to try it with my peaches when they become ripe.
Due to another blackberry and cream recipe I recently tried, I was sure I wan't going to like blackberry seeds in my ice cream. So...I cooked the blackberries in their sugar until soft and sieved them into the custard (made with fat free half and half) before chilling. It turned out a beautiful lavender color but, unfortunately, didn't have much blackberry flavor. I'm not rating this recipe because I changed it. I wanted others who might have the same idea to know what happened on my initial attempt. Guess I'll just have to suffer through more ice cream trials.