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Blackberry Ice Cream #2
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 | | Blackberry Ice Cream #2 |
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2-1/2 c. sugar, divided
3 c. fresh blackberries
3 eggs, beaten
1/4 tsp. salt
1 tbsp. vanilla extract
6 c. milk
1 (13 oz.) can evaporated milk |
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| Instructions |
| Sprinkle 1/2 cup sugar over blackberries; crush lightly. Puree berries in electric blender; if desired, put through a sieve to remove seeds. Combine eggs, salt, and remaining 2 cups sugar; beat well. Stir in vanilla, milk and blackberry mixture. Pour into freezer can of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions. Yield: about 3 1/2 quarts.
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