2 cups ultra fine sugar (such as C & H Bakers Sugar)
1 cup whole milk
1 teaspoon vanilla
1/4 teaspoon salt
4 cups crushed Boysenberries
4 cups heavy cream
Beat the eggs and add the ultrafine sugar gradually. Beat until stiff.
Add remaining ingredients and mix thoroughly. Pour into ice cream machine and churn for about 25 minutes.
You can serve this ice cream immediately. For storage, place in a sealed plastic container in freezer.
SOURCE: First Place Winner, Dr. Ted Bailey, Berry Festival 2007