I've always been fond of boysenberries, a hybrid berry derived from the blackberry, raspberry and loganberry. Where I live, it's a safe bet you won't find them at the local supermarket or grocery store—boysenberries tend to congregate at farmers markets in the summer months. This rarity only adds to their allure.

This ice cream is smooth and creamy with a beautiful boysenberry color.

4 cups fresh boysenberries
1 cup heavy cream
1/2 cup whole milk

3 egg yolks
3/4 cup sugar

Wash and dry the boysenberries. Blend the boysenberries in a blender until smooth. Pour resulting puree into a chinois to strain out the seeds. Clean the chinois as it will be needed again. Heat the milkl and cream in a saucepan over medium-low heat, stirring occasionally. While the cream heats, beat the egg yolks with the sugar until color changes to bright yellow. Once the cream mixture is simmering (not boiling), remove from heat and slowly pour into the egg mixture, stirring constantly as you add the hot cream.

Return the cream and egg mixture to the stove and heat, and continue to cook, stirring constantly, until 185 degrees or when a finger dragged across the back of a wooden spoon leaves a path. Pour the custard mixture through the chinois and then blend with the boysenberry puree. Chill and prepare ice cream according to your ice cream maker's instructions.