Mascarpone cheese lends the ice cream rich texture.
2 cups 2% reduced-fat milk
3/4 cup sugar, divided
1/3 cup half-and-half
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 large egg
1/4 cup (2 ounces) mascarpone cheese
3 1/4 cups fresh blackberries, divided
How to Make It
Combine milk, 1/2 cup sugar, and next 5 ingredients (through egg) in a large, heavy saucepan over medium-low heat, stirring well with a whisk. Heat to 160° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add cheese, stirring until smooth. Cool completely.
Place 2 cups blackberries and remaining 1/4 cup sugar in a blender or food processor, and process until smooth. Strain blackberry mixture through a sieve into a large bowl; discard solids. Cover and chill.
Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. When ice cream is almost set, with machine still running, pour pureed blackberries into the freezer can; process until set. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. Serve with remaining 1 1/4 cups blackberries.