3 cups blackberries
1/2 cup water
1 cup sugar
4 egg yolks
1/8 teas salt
2 cups light cream
1 1/2 cups milk
1 Tblsp malted milk
4 egg whites
In a sauce pan, simmer the blackberries and water for 5 minutes. Strain through a sieve to remove the seeds. Sweeten with 1/2 cup of sugar. Refrigerate.
Beat the egg yolks in a mixing bowl until thick and lemon colored. Add the salt and 1/2 cup sugar, beat until the sugar is dissolved. Add the cream, milk and malted milk. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. DO NOT BOIL. Refrigerate.
When ready to make ice cream; combine the blackberries and cream mixture. Beat the egg whites until stiff. Fold the egg whites into the blackberry mixture and freeze in an ice cream freezer according to manufactures directions.