Blackberry Ice Cream

This goes great with my Fresh Peach Pie!

Blackberry Ice Cream 
2 cups whole milk
1 1/4 cups sugar
1 cup half and half
2 tsp. vanilla
2 cups heavy cream
2 1/2 cups fresh blackberries   

    Heat the milk in a medium saucepan over medium heat until bubbles form around the edge. Remove from the stove. Stir in the sugar until dissolved. Then stir in the half-and-half, vanilla, heavy cream and blackberries. Stir well. Cover and refrigerate until thoroughly chilled, at least 1-2 hours.  Churn in an ice cream maker according to manufacturer’s directions.  Serve “soft” or place in the freezer for a firmer set.