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1
Puree the blackberries in a food processor or blender.
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2
Strain the puree through a fine sieve, pressing hard on the solids to extract as much puree as possible; discard the seeds.
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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.
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4
Remove from the heat and stir in the dry milk.
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5
In a medium bowl, lightly whisk the egg yolks.
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6
slowly whisk in 1/2 cup of the warm half-and-half mixture to temper the eggs, then gradually whisk in the rest.
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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.
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8
Remove the saucepan from the heat and stir in the heavy cream, blackberry puree and vanilla.
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9
Strain the custard through a fine sieve into a medium bowl set over ice water.
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10
Stir occasionally until the custard is completely chilled.
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11
Freeze the custard in an ice cream maker, in 2 batches if necessary, according to the manufacturer's instructions.
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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.
