Blackberry Chocolate Chip Ice Cream

Procedure for the Ice Cream:

1. Prepare the cream mixture: In a medium, heavy-bottomed saucepan, combine the heavy cream, milk, and 1/4 cup of sugar. Simmer over medium heat until the mixture starts to bubble around the edges, about 2 minutes. Do not let it boil. Remove from heat and let it stand for 10 minutes.
2. Whisk the egg yolks: In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until well combined.
3. Temper the egg mixture: Ladle some of the hot cream mixture into the egg yolk mixture, whisking swiftly to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method, known as tempering, prevents the eggs from curdling.
4. Combine and cook: Pour the tempered cream and egg mixture back into the saucepan with the remaining cream. Return the pan to the heat and continue to cook over medium heat, stirring constantly, until the custard coats the back of a spoon, which will take about 5 to 7 minutes.
5. Strain and cool: Once the custard has thickened, remove it from the heat and strain it through a sieve into a medium bowl to remove any lumps. Place the bowl in an ice bath to cool it down quickly and prevent overcooking.

Procedure for the Blackberry Purée:

1. Prepare the gelatin: In a small bowl, sprinkle the 3 grams of gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
2. Blend the blackberries: In a blender or food processor, combine the 1200 ml of puree and 170 grams of sugar. Blend until smooth and well combined.
3. Strain the puree: Pour the blackberry mixture through a fine mesh sieve into a large bowl to remove the seeds. Use a spatula to press the mixture and extract as much liquid as possible.
4. Heat the gelatin: In a small saucepan, gently heat the bloomed gelatin over low heat until it is fully dissolved. Do not let it boil.
5. Combine gelatin with puree: Once the gelatin is dissolved, slowly whisk it into the strained blackberry puree until fully incorporated.
6. Cool and store: Allow the puree to cool to room temperature.

Procedure for the Chocolate Chips:

1. Melt the chocolate chips: To begin, choose your melting method. You can either use a double boiler or a microwave.
   • Double boiler method: Set a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips to the bowl and stir occasionally until melted and smooth.
   • Microwave method: Place the chocolate chips in a microwave-safe bowl. Heat in short bursts of 15-30 seconds, stirring well between each interval. Be cautious not to overheat, as chocolate can burn easily.
2. Spread and solidify: Once the chocolate chips are fully melted, pour the chocolate onto a sheet pan lined with parchment paper. Use a spatula to spread it evenly across the pan. Allow the chocolate to sit at room temperature until it solidifies completely. This may take about 30 minutes to an hour, depending on the thickness of the chocolate layer.
3. Break into chunks: Once the chocolate has hardened, break it into small chunks or pieces as desired.

Procedure for Churning the Ice Cream:

1. Mix the puree and the base and let it chill for 1 hour.
2. Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
3. When ready, add the ice cream to a chilled container and sprinkle the chocolate in layers.
4. Store in the freezer for 5 hours before serving.

Additional Tips for Making Ice Cream:

1. Adjust flavor: Enhance the puree's taste with a splash of lemon juice and a bit of sugar if needed.
2. Prepare ahead: Make the ice cream base and puree a day in advance to deepen the flavors.
3. Use stabilizer: For 1 liter (1000 grams) of ice cream base. Add 1.5 to 5 grams of stabilizer for optimal texture.
4. Distempered chocolate: Ensure the chocolate melts smoothly when eating the ice cream.