Blackberry Sauce

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 vanilla bean, split and seeds scraped
• 1/4 cup good-quality blackberry preserves
• 4 large egg yolks
• 3 tablespoons sugar
• 2 teaspoons creme de cassis or creme de mure

1. Bring the milk, heavy cream, vanilla bean and seeds, and blackberry preserves to a simmer in a small saucepan over medium heat.
2. Meanwhile, fill a large bowl halfway with ice water and have ready a smaller bowl that will fit inside it.
3. Also have ready a fine-mesh strainer.
4. Whisk together the egg yolks and sugar in a medium bowl until pale.
5. Slowly whisk in the warm milk mixture until combined.
6. Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon, about 4 minutes.
7. Stir in the creme de cassis.
8. Remove the sauce from the heat, immediately strain the mixture into the smaller bowl, and set in the ice bath to stop the cooking, stirring until the mixture is cool.
9. Cover and refrigerate for at least 1 hour and up to 8 hours before serving.

milk, heavy cream, vanilla bean, blackberry preserves, egg yolks, sugar, creme de cassis

Taken from www.epicurious.com/recipes/food/views/blackberry-sauce-382846 (may not work)