Wash and rinse the Marionberries thoroughly.

In a saucepan, combine the Marionberries, granulated sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 10-15 minutes).

Remove from heat and allow it to cool completely.

In a separate saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam. Do not boil.

In a mixing bowl, whisk together the egg yolks and granulated sugar until it becomes pale and slightly thickened.

Slowly pour the hot cream mixture into the egg yolks while continuously whisking to avoid curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Let the ice cream base cool for about 30 minutes.

Gently fold the Marionberry puree into the cooled ice cream base until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until it reaches your desired consistency.