Sunrise in the South Pacific

3 cups frozen wild blackberries, thawed
1 c.  sugar, divided
1/2 c.  1% milk
2 c. heavy cream
Pinch of salt
1⁄8 teaspoon Vietnamese cinnamon
1 teaspoon vanilla

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.
Whisk together milk, remaining ½ c. sugar, cream and cinnamon and vanilla until sugar is dissolved.  Whisk in blackberry puree.
Cool and chill the ice cream base mixture for 1-2 hours or overnight.

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