SERVES 6 – 8

Ice cream, in the old days, was just that: pure cream, beaten and frozen in a pot over ice or saltpeter. Times (and tastes) have changed—for the better, we think—with the addition of delicious fruits of the season. If you can't find blackberries, raspberries or blueberries work just as well.

1 1⁄2 cups whole milk
2 eggs
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon

1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.

2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.

3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.

4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.

5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.