Vanilla Ice Cream with Berry Salad

Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean, milk and cream and bring to a boil.

In a bowl, beat the egg yolks with the sugar until creamy.

Stir some of the boiling milk into the egg yolk mixture, stirring all the while, then pour it into the pot. Fish out the vanilla bean and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, do not boil.

Strain the custard through a sieve into a bowl set over a bowl of ice water and let cool, stirring occasionally.

Pour into an ice cream machine and process according to manufacturer's directions.

(Alternatively, pour the custard into a shallow metal tray and freeze, stirring during the first hour to prevent ice crystals from forming.)