• In a saucepan, place egg yolks, maple syrup, vanilla and sea salt. Whisk until you have a smooth mixture.
  6 egg yolks, 180 mL maple syrup, 1 tbsp vanilla extract, ¼ tsp sea salt
• Add half the heavy cream to the mixture. Whisk until the egg yolk mixture mixes well with the cream. Mix in the rest of the heavy cream.
  360 mL heavy cream
• Heat the mixture over medium heat while whisking frequently until the mixture heats to 165 – 170°F. If you don’t have a thermometer, then heat the mixture until it steams while whisking. This takes about 10 minutes. It is important to not let the cream come to a boil.
• Strain the custard to remove any lumps. Let it cool down slightly.
• Once the custard is close to room temperature, add the chilled buttermilk mixture and transfer the custard to the fridge to completely chill. You can chill it overnight in the fridge, or a few hours in the freezer.
  480 mL buttermilk

Making the ice cream

• Take the whole frozen blackberries from the freezer. It should be very easy to separate the frozen blackberries into individual druplets without crushing them. If some get crushed that's ok! The whole druplets is what will give the "fruity crunch" in the ice cream.
  6 oz fresh blackberries
• Keep the druplets in the freezer until you need them.
• Take the chilled ice cream base from the fridge and churn the ice cream following the ice cream makers directions.
• During the last 10 minutes of the churning process, take the frozen blackberry druplets from the freezer and stir it with the some of the maple syrup and the lemon juice.
  3 tbsp maple syrup, 2 tbsp lemon juice
• Once the ice cream is at the soft serve consistency or firmer, Add the fruit mix to the ice cream during the last 5 minutes of churning.
• Once the berries have swirled through, transfer the ice cream into an ice cream container and let it set in the freezer for a few hours.
• Serve as is, or with maple syrup, chocolate sauce, Brown Butter Chocolate Fudge Sauce or anything else you like.