Partridgeberry Gelato

1 cup fresh or frozen partridgeberries
½ cup sugar
Drain through a sieve, and allow to cool completely in the refrigerator. If you don’t want to sieve out the nutrients in the skins of the berries simply process the jam in a blender for a minute to puree the skins into the jam.

For the gelato:

2 cups whole milk
¾ cup whipping cream
4 egg yolks
¾ cup sugar
2 teaspoon vanilla extract
Pinch salt

Scald the milk and cream and ¼ cup sugar in a glass bowl in the microwave for about 4-5 minutes on high power. Stir occasionally to dissolve the sugar. Meanwhile whisk together the egg yolks and ½ cup sugar until the mixture is thickened and is a light lemon color. Slowly pour in the scalded milk mixture stirring constantly. Cook until the custard coats the back of a wooden spoon, meaning that you can draw your finger across the spoon and see a definite path that your finger has left in the custard. Remove from heat and add the vanilla extract. Chill completely in the refrigerator or in an ice bath.