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4 c Blackberries
3/4 c Sugar
2 tb Lemon juice
2 c Milk
1/3 c Sugar; additional
1 1/2 ts Cornstarch
Dash of salt
1 tb Vanilla
Wash blackberries and drain well. Combine the berries with 3/4 cup sugar and cook them over low heat, stirring frequently, until they are soft. Remove them from the heat and stir in lemon juice. Press the berries through a sieve to remove the seeds and cool the puree.
Scald 2 cups of milk. In a bowl, mix together thoroughly 1/3 cup sugar, cornstarch, salt, and eggs. Gradually stir in the hot milk and cook the custard over very low heat, stirring constantly with a whisk, until the mixture just begins to hthicken. Remove it from the heat and stir in vanilla.
Let the custard cool completely and blend in the blackberry purr. Spoon the mixture into sherbert glasses and garnish with sweetened whipped cream.
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