Directions

1. Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in the 3.0-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
2. Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well-combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-Quart Saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
3. Meanwhile, combine the blackberries, merlot, sugar, and Cointreau in a 1.5-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set over medium heat. Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes). Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer. Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than 1/3 cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced. Cover the liquid measuring cup and refrigerate until chilled.
4. Replace the bowl of your Stand Mixer with your KitchenAid® Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed and then transfer them both to the frozen Ice Cream Maker. Churn for 20-30 minutes until you reach the desired consistency. Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid. Serve in sugar cones or in bowls, as desired.