Ice Cream with Rum Fruit and Fresh Fruit
Cut vanilla bean in half lengthwise and scrape out seeds. Heat pod, seeds and milk in a saucepan. Mix egg yolks and sugar in a bowl. Remove vanilla pod from milk and stir hot milk into egg mixture. Cook in a double boiler until mixture is creamy and thickened. Remove from heat and allow to cool and stir occasionally.
Drain preserved fruit and chop finely. Mix cream until stiff and fold chopped fruit and whipped cream into egg mixture.
Freeze ice cream base in a metal vessel for about 3 hours.
Blanch peaches in hot water, drain, peel, halve and remove pit and cut into wedges. Rinse blackberries, drain and pat dry.
To serve, scoop ice cream with an ice cream scoop and garnish with peach slices and blackberries.