Put the ice cream freezer container in the freezer at least 12hrs prior to making the recipe. I leave mine in the freezer at all times, when not in use. Pro tip: keep your freezer bowl in a bag or wrapped in foil to prevent freezer burn.

Combine blackberries, lemon juice and 50g of sugar in a small bowl. Mix them together and let them sit at room temperature while you prepare the milk mixture.

In a large bowl, stir in the milk and the rest of the sugar until the sugar is completely dissolved.

Add in the vanilla extract and mix well.

Add the heavy cream to the mixture and mix.

Blend the blackberry mixture in a high-speed blender or food processor. Alternatively, use an immersion blender or a fork.

Add the fresh lemon zest and stir well. Pour mixture into a fine mesh sieve and help strain mixture with the back of a spoon. This way you will make sure you have no seeds in your ice cream.

Cover the bowl and put it in the fridge for a couple of hours or more.

Take the freezing bowl out of the freezer and place it in the ice cream machine.

Turn on the machine.

Immediately take your mixture out of the fridge and give it a quick mix before pouring it slowly into the ice cream machine.

After 20 or 30 minutes, the ice cream should be ready. Keep in mind that the volume of the ice cream would have increased to almost double (as it introduces air into the mixture).

Take the ice cream out of the bowl and place it in an airtight container before freezing it. Note: make sure you use a silicone or wooden spoon to take the mixture out, to avoid scratching the surface of the bowl.

Alternatively, serve it straight away, if you prefer a soft-serve ice cream.