1 (3 oz.) pkg. blackberry jello
1/2 c. boiling water
1 (16 oz.) pkg. frozen unsweetened blackberries (thawed)
2 eggs
1 qt. milk
1 c. whipping cream
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 1/4 c. sugar
1/4 tsp. salt
2 tsp. vanilla

Dissolve jello in boiling water in freezer cannister. Beat eggs with 1 cup milk. Add remaining ingredients and stir until mixed. Freeze as you would any other homemade ice cream. Yield 2 1/2 quarts.