Blackberry-Lemon Ice Cream

2 cups fresh or thawed frozen unsweetened blackberries, mashed
1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon grated lemon rind, optional
3 cups (1 1/2 pints) half-and-half

In large bowl, combine blackberries, condensed milk, lemon juice, and rind if desired. Stir in half-and-half. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Refreeze leftovers.

Tip: Two cups fresh or thawed frozen unsweetened blueberries or raspberries mashed can be substituted for blackberries. Servings 2 quarts