Homemade ice cream with blackberries and chocolate

Ingredients:

• 1 liter of blackberries
• 1 and 1/4 cups sugar
• Juice of 1/2 lemon
• 1.5 cups of drinking cream with 10% fat content
• 5 egg yolks
• 1.5 cups heavy cream
• 110 g of semi-sweet chocolate with 60% cocoa content

Preparation:

1. Place the blackberries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over low heat for 20 minutes, until the blackberries release their juices.
   
   Strain the mixture through a fine sieve into a bowl. Use a whisk or spoon to extract as much juice as possible. Set aside and cool. You won't need the blackberry pulp or seeds.
2. Heat the heavy cream and the remaining 1 cup of sugar in a saucepan over medium heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick.
   
   Warm the yolks by adding a tiny bit of the warm milk mixture, stirring constantly. Slowly pour the warm yolks into the saucepan with the milk mixture and cook over low heat for about 5 minutes, stirring constantly, until the mixture thickens enough to stick to the back of a spoon.
3. Add heavy cream to the bowl with the blackberries, then pour in the egg mixture and mix thoroughly. Churn the mixture in an ice cream maker (in batches, if desired) as directed in the user manual.
4. Break the chocolate into pieces and add it to the ice cream. Place it in a freezer-safe container and freeze for several hours, or even overnight.