Blackberry Gelato

Directions

1. 1
   Puree the blackberries in a food processor or blender.
2. 2
   Strain the puree through a fine sieve, pressing hard on the solids to extract as much puree as possible; discard the seeds.
3. 3
   In a large heavy saucepan, combine the half-and-half with the sugar and cook over moderate heat, stirring, until warm to the touch and the sugar has dissolved.
4. 4
   Remove from the heat and stir in the dry milk.
5. 5
   In a medium bowl, lightly whisk the egg yolks.
6. 6
   slowly whisk in 1/2 cup of the warm half-and-half mixture to temper the eggs, then gradually whisk in the rest.
7. 7
   Return the mixture to the saucepan and cook over moderate heat, stirring constantly until it thickens to a runny custard and registers 180 on an instant-read thermometer, about 6 minutes.
8. 8
   Remove the saucepan from the heat and stir in the heavy cream, blackberry puree and vanilla.
9. 9
   Strain the custard through a fine sieve into a medium bowl set over ice water.
10. 10
    Stir occasionally until the custard is completely chilled.
11. 11
    Freeze the custard in an ice cream maker, in 2 batches if necessary, according to the manufacturer's instructions.
12. 12
    Transfer the gelato to an airtight container and press a layer of plastic wrap directly on the surface, then seal with a tight-fitting lid and freeze for at least 2 hours before serving.