Ice Cream base (adapted from Saveur)
2 cups milk
5 teaspoons corn starch
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
3 tablespoons marscapone cheese, softened
1/2 teaspoon vanilla extract
1 cup blackberries
1/2 cup sugar
Ice Cream base (adapted from Saveur) Method:
In a small bowl, whisk together 1/4 cup of the milk and the corn starch until blended. Set aside.
In a medium sized saucepan, mix together the remaining milk and the cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat and cook for four minutes. Stir in the milk and corn starch mixture, return to a boil and cook for an additional three to four minutes until thickened.
In a medium sized bowl, place the marscapone cheese and 1/4 cup of the hot milk mixture. Whisk until the cheese has melted. Then, whisk in the remaining milk mixture. Place the milk mixture into a zip top bag, seal, and submerge the bag in a bowl of ice water. Leave to chill.
Berry mixture Method:
Place the berries and the sugar in a medium saucepan. Over medium-high heat, stir the berries and sugar frequently until boiling. reduce heat to medium and continue to cook for six to eight minutes, until thickened. Strain the berry mixture to remove the seeds. leave the strained berry mixture to cool.
Making the Ice Cream Method:
Place the chilled ice cream base mixture into to the fitted bowl of an ice cream maker and follow the manufacturer's directions for processing. Add 1/2 teaspoon of cinnamon to the mix as it begins to stir. About 15 minutes into the processing, add half of the berry mixture and continue to process. Once finished processing, place half the ice cream mixture into a container. Drizzle the remaining berry mixture on top and, if desired, use a knife to swirl the mixture in to create a ripple effect. Cover with the remaining ice cream mixture and freeze.
Note: I mixed my ice cream for thirty minutes and the mixture was still quite loose and liquid after thirty minutes, but froze to a nice consistency after about thirty minutes in the freezer.