Vanilla Ice Cream with Berries
Cut vanilla bean lengthwise, scrape out the seeds and stir the seeds and bean into the milk in a saucepan. Add the heavy cream and bring to a boil.
Beat the egg yolks and sugar in a bowl until creamy.
Stir the boiling milk mixture into the egg yolk mixture and then pour back into the pan. Fish out the vanilla bean and stir over low heat with a wooden spoon until the cream begins to thicken. Do not boil.
Strain the cream through a sieve, stir in the cognac, and cool in a bowl in an ice water bath, stirring occasionally.
Pour the cooled cream into a shallow metal tray and freeze covered. (Or pour into an ice cream maker and finish).
Serve the ice cream scooped into bowls and topped with the berries.