In a small pot, add frozen blackberries, water and sugar. Cook over low heat until berries begin to soften. Using the back of a wooden spoon, work to "mash" berries. Continue to simmer "mashed" berries over low heat for 10-15 minutes, until a thick sauce has been formed.

Using a fine mesh strainer, strain berry sauce into a small bowl and set aside to cool.

Meanwhile, make the ice cream base.

In a small sauce pan add egg yolks and sugar. Whisk until egg yolks are a pale yellow color. Add in honey, milk, sea salt and vanilla. Stir.

Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes.

Once thickened, remove from heat. Place a fine-mesh strainer over a large heatproof bowl and strain the custard into the bowl.

Add the reserved blackberry sauce and stir to combine. In a small bowl, add the pint of fresh blackberries and gently break up/mash with a fork. Add fresh blackberry pieces to the custard.

Cover the custard and place in the fridge for 4 hours or overnight.

Once the ice cream mixture is well chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container.

Freeze for 4-6 hours or until firm.