Blackberries and Cream

4 oz heavy whipping cream

1/4 cup (4 Tbsp) sugar, divided

2.5 egg yolks (yeah, I know, I was quartering the recipe, remember?)

1/2 tsp vanilla extract

fresh blackberries (I'm sure raspberries or blueberries would be tasty as well)

Heat cream and 2 Tbsp sugar in small saucepan over medium-low heat, stirring occasionally. Bring to a strong simmer, but do not boil.

Whisk egg yolks with rest of sugar (2 Tbsp) in a bowl. I used my Kitchenaid. Add vanilla extract. Whisk on medium for 1 minute then slowly add cream mixture while continuing to whisk.

After all cream is added, pour mixture into the top of a double boiler. Heat over medium heat and gently stir until mixture starts to thicken. Remove from heat and place pot in bowl of ice (don't let the ice get in the cream though).

Stir to cool. Remove to a bowl and refrigerate, covered, for several hours.

Spoon into a small bowl and cover with blackberries.