Creamy Blackberry Swirl Ice Cream

Instructions:

1. Combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the berries break down and the mixture thickens into a deep purple syrup.
2. Remove from heat, stir in vanilla, and press the mixture through a fine-mesh sieve to remove seeds. Chill the syrup completely in the refrigerator.
3. In a large bowl, whisk together the whole milk, sugar, and salt until the sugar crystals have completely dissolved.
4. Stir in the heavy cream and vanilla extract until the mixture is smooth and velvety. Cover and chill in the refrigerator for at least 4 hours.
5. Pour the chilled vanilla base into your ice cream churn and process according to manufacturer instructions until it reaches a soft-serve consistency.
6. Transfer 1/3 of the ice cream into the freezer container. Drizzle 1/3 of the chilled blackberry reduction over the top. Repeat the layers twice more.
7. Use a butter knife to gently swirl the syrup without overmixing. Freeze for 4+ hours until firm.