Rinse the blackberries thoroughly and remove any stems or damaged berries.

Add 1 cup of the blackberries to a blender and blend until smooth to create a puree.

Strain the puree through a fine mesh sieve if you prefer a smoother texture without seeds.

In a saucepan combine:

Whole milk

Half of the sugar

Heat over medium heat until the mixture is warm but not boiling.

In a separate bowl whisk together:

Egg yolks

Remaining sugar

Slowly pour a small amount of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.

Pour the egg mixture back into the saucepan and cook over medium-low heat, stirring continuously until the custard thickens and coats the back of a spoon.

Remove from heat and allow the custard to cool slightly.

Stir in:

Heavy cream

Vanilla extract

Blackberry puree

Gently mix in the melted dark chocolate until combined.

Refrigerate the mixture for 2–3 hours until completely chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

During the last few minutes of churning, add the remaining whole blackberries.

Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours until firm.