Puree the mulberries in a food mill so the seeds won’t be broken up. Strain the berries, reserving 2 teaspoons of the seeds to add back into the mixture, if desired.
Heat the milk and cream to just barely a boil.
In a mixing bowl, whisk the sugar, corn syrup and egg yolks. Slowly add the milk mixture to the egg yolks, tempering the mixture. Pour the mixture back into the pan and return it to the stove. Heat gently, stirring constantly, until it just thickens. When it coats the back of a spoon, and you can draw a clean line with your finger, it is done, about 6 minutes.
Strain the mixture and cool in an ice bath until cold. Fold in the mulberry puree and whisk in the seeds, if desired.
Freeze according to ice cream maker instructions.
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