Blackcurrant Ice Cream

This is my favourite ice cream.  I'm sorry Dad, but it even beats out Butter Pecan.
It is not available commercially. If  you don't make it yourself or know somebody who makes it, you're missing out.

1 1/2 lbs of blackcurrants
10 oz water
10 oz sugar

Cook the blackcurrants, sugar and water in a big pot until the blackcurrants are soft.
Strain the juice through a sieve and set aside to cool.  When the juice is room temperature, put it in the refrigerator to cool.

You will be mixing this syrup with an ice cream base.

2 large eggs
2 cups or 600 ml of heavy cream
1 cup or 300 ml of milk
1/2 cup of sugar

Whisk the eggs in a mixing bowl until light and fluffy.  Whisk in the sugar a little at a time until it all combined.  I like to test it to make sure the sugar is dissolved.  Dip a clean finger in and rub between two fingers.  If you don't feel the grittiness, it's done. Whisk in the cream and milk until everything is all mixed.

At this point, I put the ice cream base in my ice cream maker.  I set the timer for 60 minutes.  At about 45 minutes, I pour some of the cooled blackcurrant juice in.  I can't put all of it in because it won't fit.  I usually manage to get about half in.