Preparation / Directions:
1. In a medium bowl, combine the prepared fruit, lemon juice and only 1/3 cup of the sugar. Let stand, stirring occasionally until the sugar is dissolved and a syrupy liquid forms in the bowl. Add the liqueur and refrigerate for several hours or overnight until the berries have absorbed the liquid and are soft and cold.
2. Position a fine sieve over a medium bowl that has been set in an ice-water bath. Set aside. Heat milk, cream and another 1/3 cup of the sugar in a medium-size heavy saucepan over medium-high heat until steam appears, about 5 to 6 minutes. Turn off heat.
3. Meanwhile, whisk the egg yolks with the remaining 1/3 cup sugar in a medium bowl until just combined. Do not overmix. Stir half of the warmed milk mixture into the beaten yolks until just blended. Return this milk/yolk mixture to the saucepan containing the reserved milk. Over medium-low heat, stir mixture constantly until it reaches 180 degrees on an instant-read thermometer. Steam should appear, the foam should subside and the mixture should just begin to thicken. Do not let the mixture boil or the egg yolks will curdle. Remove from heat and immediately strain custard into the chilled bowl set in the water bath. Stir in the vanilla. Cool custard mixture to room temperature and then cover and refrigerate at least 4 hours or overnight. (The temperature is less critical if you are using an expensive, electric ice cream machine or the old-fashioned models such as White Mountain that depend on ice and rock salt for cooling. However, newer machines with removable liners that are chilled in the freezer cannot successfully make ice cream with a warm custard base.)
5. Meanwhile, strain the liquid from the chilled berries and add half of the berries to a blender or food processor and pure. Add this mixture to the chilled custard and pour into an ice cream freezer. Follow manufacturer's directions. When the ice cream is the consistency of soft-serve ice cream, about 25 to 30 minutes, add the remaining berries and allow to mix 2 minutes longer. Transfer ice cream to an airtight, covered container. Freeze until firm, about 1 to 2 hour
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