Blackberry ice cream

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  Heat the cream to just below simmering and whisk the egg yolks with 100g of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don’t let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk. Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn or freeze until thick.