Vanilla Bean Ice Cream with Blueberries

Pour the milk and cream into a saucepan. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add the vanilla seeds and vanilla bean pod to the milk mixture and bring to a boil. In a bowl, mix the yolks and sugar together until pale yellow and thick.

Whisk some of the boiling milk mixture into the egg mixture to temper. Gradually whisk the egg mixture back into the pot with the milk. Remove the vanilla bean pod. Continue to cook the mixture over low heat, while stirring with a wooden spoon, until the mixture thickens enough to coat a spoon.

Pour the custard through a fine sieve into a bowl. Place the bowl in another bowl filled with ice water and ice. Allow to cool, while stirring occasionally. Once cooled to room temperature, pour the custard into a shallow metal tray and place in the freezer for 4 hours, stirring the mixture once each hour.