This is a Custard Ice Cream Base you can use for every ice crem you make.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly.
Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle.
Put what ever berry you what in this Custard Ice Cream Base and you got a lovely ice cream.
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that it is well sealed or the base will pick up flavors from other foods.