Triple Berry Ice Cream Pints

Instructions

1. Step
   In a large pot on low heat, gently warm vanilla, heavy cream, and whole milk for about 5 minutes and remove from heat. Make sure the mixture does not boil.
2. Step
   In a small pot on medium-high heat, mix berries, sugar, and lemon juice. Cook for 10-15 minutes while stirring occasionally until the berry mixture becomes the consistency of jam. Remove from heat and allow to cool.
3. Step
   Set up a medium pot and bring water to a simmer. Meanwhile, in a large heatproof bowl, whisk together the egg yolks, granulated sugar, and salt. Place the bowl on top of the simmering pot and slowly ladle in the heated milk mixture from Step 1 into the egg yolk mixture, whisking vigorously to prevent the eggs from cooking. Continue to ladle in the remaining heated milk mixture until the mixture reaches a temperature of 170°F.
4. Step
   Add the cooled berry jam mixture to the egg yolk mixture and mix until well combined. Remove from heat and allow the mixture to cool completely before adding it to the ice cream maker. Churn the mixture in the ice cream maker until it thickens.
5. Step
   Ice cream will keep for 2-3 months in the freezer.