Place a fine mesh strainer over a medium bowl near the stove. The finished custard will be poured through the strainer.

In a 4-quart non-reactive heavy saucepan combine the milk, the heavy cream and 1/2 cup of the sugar. Warm the milk cream mixture over medium low heat until small bubbles from at the edges of the pan.

In a medium bowl combine the egg yolks, 1/4 cup sugar and salt and whisk together into the egg yolks are lighter in color. Use a ladle to slowly the warm milk-cream mixture to the egg-sugar mixture whisking constantly as to temper the eggs. Continue until half the milk-cream mixture has been added.

Return the mixture to the saucepan with the remaining milk-cream mixture and cook over medium stirring constantly with a heat resistant spatula or wooden spoon until the custard reaches 175 degrees F and slightly thickened. Do not let the custard boil or will have a grainy texture.

Strain the custard into the bowl. Place the bowl in an ice bath until it is room temperature. Cover the bowl with plastic wrap and refrigerate the custard for at least 4 hours until completely chilled. Overnight is best.

This recipe makes 4 1/2 cups of custard.

Combine the black currants, sugar and water in a 2-quart nonreactive saucepan. Cook the fruit on medium heat until the berries have popped and the mixture has thicken. Remove from heat and allow to cool to room temperature. Scrape it into a small container with a lid and refrigerate until ready to use.

Combine 2/3 of the black currant puree and the custard and whisk. Taste the custard and determine if it needs more sugar or a pinch of salt. At this point the custard should be good enough to east.

Churn the custard in an ice cream machine according to the manufacturer’s instructions. Scoop the soft ice cream into a large bowl and swirl in the remaining black current puree. Place the ice cream into freezable container and freeze for about 4 hours.

Serve itself or with whipped cream and fresh fruit.