No-Churn Blackberry Chocolate Chunk Ice Cream

Yield: 4 cups

3      cups fresh, ripe blackberries (about 15
        ounces), rinsed and patted dry
1      tablespoon fresh lemon juice
¾     cup granulated sugar
2      cups (16 ounces) sour cream
        pinch fine sea salt (optional)
4      ounces bittersweet chocolate (60-70%
        percent cocoa) bars, broken into
        pieces, or wafers

Nutritional information per serving (½ cup):
Calories 296 (48% from fat) • carb. 33 g • pro. 4 g • fat 15 g • sat. fat 10 g • chol. 40 mg • sod. 49 mg calc. 197 mg • fiber 5 g

1. Insert the chopping blade into the work bowl of the food processor. Add blackberries and lemon juice and process on High until very smooth, about 30 seconds. Press through a fine-mesh strainer and return to the work bowl; discard seeds. Add the sour cream and salt (if using) and pulse until just incorporated; scrape down the sides of the bowl as necessary.
Scrape mixture into a 9-inch square pan. Cover with foil and freeze until solid, 4 to 5 hours.
2. Once the mixture is frozen, insert the chopping blade into the work bowl of the food
processor. Add the chocolate pieces and pulse until roughly chopped, you want some smaller and larger chunks. Sift to get rid of any dust; reserve. Clean out the work bowl.
3. Insert the chopping blade into the work bowl. Scrape the surface of the frozen mixture with tines of a fork to break up. Add to the work bowl and pulse 4 to 5 times, and then process on Low until almost blended. Scrape down the sides of the bowl and blade. Pulse 2 to 3 times and then process on High until very smooth. Carefully remove the chopping blade and fold in the reserved chocolate. Scrape mixture into same pan, cover again and freeze until firm enough to scoop, about 3 hours. If frozen longer, let sit at room temperature for 10 to 15 minutes, to soften slightly.
4. Consume ice cream within 1 to 2 days for the best flavor and texture.