Blackberry and Mascarpone Ice Cream
2 c. 2% milk
1/2 c. sugar
1/3 c. half and half
2 tbsp. maple syrup
1 tbsp. fresh lemon juice
1/8 tsp. salt
1 large egg, lightly beaten
1/4 c. mascarpone cheese
3 1/4 c. fresh blackberries, divided
1/4 c. sugar
Combine first 7 ingredients in a large, heavy saucepan over medium-low heat, stirring well.
Heat to 160 degrees or until tiny bubbles form along the edge of the pan. Stir frequently and do not boil. Remove from heat. Add cheese and stir until smooth.
Place 2 c. blackberries and 1/4 c. sugar in a blender or food processor and mix 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 the ice cream freezer and freeze according to ice cream freezer instructions. Whice ice cream is almost set, with the machine still running, pour pureed blackberries into freezer can and process until set. Spoon ice cream into a freezer safe container; cover and freeze until firm (about 1 hr)