Blackberry Lavender Gelato with Bittersweet Chocolate Chips

Start by making the blackberry lavender simple syrup to flavor the gelato.

Boil:
1 cup water
1 cup brown sugar
1 box of blackberries

Reduce the liquid to a syrup, and mash the blackberries. Turn the heat off and stir 1 teaspoon of edible lavender into the syrup. Let sit for 15 minutes, and then strain out the solids. Refrigerate.

In a medium pot, warm:
2 cups of milk
1 cup of heavy cream

Remove from heat when foam starts forming around the edges.

In a large bowl, beat:
4 egg yolks
1/2 cup of sugar

Beat them until they’re frothy, and then gradually pour the warm milk/cream mixture into the egg yolks, while whisking constantly.

Return the mixture to the pot and cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the spoon. Remove it from heat. (Remove it immediately if you notice lumps starting to form.)

Strain the mixture into a bowl, cover it, and chill for several hours. When it’s cold, pour it into an ice cream maker with the blackberry lavender syrup and churn for approximately 30 minutes total. After about 15 minutes, add 1 cup of bittersweet chocolate chips and continue to churn another 15 minutes, or until thickened to gelato consistency.

Transfer the gelato to a container, seal and freeze it until firm.

And then, of course, eat it!