Blackberry Ice Cream - cooking recipe

Ingredients

2 cups fresh blackberries, rinsed
1 cup sugar, divided
1 egg yolk
1 cup half-and-half
1 cup whipping cream
1/8 teaspoon cinnamon
1/2 teaspoon vanilla

Preparation

Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).
Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.
Cool and chill the ice cream base mixture for 1-2 hours or overnight.
Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).