What Says Summer More Than Homemade Ice Cream? - EDITED TO INCLUDE PHOTO AND RECIPE

So the other day in this post, I told you about our exciting, oh-so-cosmopolitan life and the berry picking therein. I kept thinking that there must be another way to use those plump, juicy, beautiful blackberries and finally decided that I'd make a simple blackberry syrup (basically pureed blackberries and a little sugar strained through a sieve) and swirl it in a recipe for homemade peach ice cream (with peach chunks!) that I made for the first time last year. Well, actually, it is technically a frozen custard rather than ice cream, but you get the gist. I tried making it the weekend before last and I don't think that I simmered the custard base long enough since even after more than an hour in the ice cream maker, it never froze. Not to be daunted, I tried again last night and, finally, success. Of course, I must give credit where credit is due and say that even though I wasn't sure it was going to gel, TLS always believed and helped coach that custard base into gorgeous, creamy ice cream. I'm going to try and post a photo of it tonight along with the recipe.

Fresh Peach Ice Cream with Blackberry Swirl

For blackberry swirl:
1/2 cup fresh blackberries
sugar to taste

place blackberries in food processor and puree until almost smooth. Place puree in a sieve placed over a mixing cup and and strain, pressing with rubber spatula to extract as much pulp and juice as possible. Sweeten to taste.

For ice cream:
1 cup sugar
3 large egg yolks
1 cup heavy whipping cream
1 cup whole milk
2 1/2 cups mashed pitted very ripe unpeeled peaches
3 tablespoons light corn syrup

Whisk sugar and egg yolks in medium bowl. Bring cream and milk to simmer in large saucepan; gradually whisk into yolk mixture. Return to same pan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into large bowl; mix in peaches and corn syrup. Chill uncovered until cold, at least 1 hour.

Process custard in ice cream maker according to manufacturer's instructions. Pour blackberry puree in at the very end of the freezing process. Transfer to container; cover. Freeze.