Rinse the blackberries and boil with 50 ml sugar for approx. 3 minutes. Sieve through a fine-meshed sieve into a bowl. The bowl should contain only sugar and blackberry juice. Set aside.
In a bowl, whisk together the egg yolks and the remaining sugar. In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture and add the blackberry cordial. Sieve through a fine-meshed sieve. Allow to cool.
Pour the mixture into ice-cream moulds with lollipop sticks in and freeze for at least 5 hours.
Melt the chocolate over a water bath. Allow to cool. Decorate the ice-cream with the chocolate and return the ice-creams to the freezer.
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