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Recipe Instructions:

2 cups puréed blackberries
1/4 cup lemon juice
1 tablespoon lemon zest
3 cups half-and-half
14 ounces sweetened condensed milk

Add all your ingredients to a large bowl. If you want the ice cream to be extra smooth, strain the mixture through a sieve to remove the blackberry seeds (I don't always do this, but it makes the texture nicer).
Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. I suggest sticking the finished ice cream in the freezer for at least an hour before serving to harden it even more.