Vanilla Ice Cream with Berry Sauce

Cut vanilla bean lengthwise, scrape out seeds. Combine milk, cream and vanilla bean and seeds. Bring to a boil, stirring frequently.

Beat egg yolks with sugar until creamy.

Stir in boiled milk into egg yolk cream and return to pot. Remove vanilla bean and cook, stirring with a wooden spoon, on low heat until cream begins to thicken.

Strain custard through a sieve and leave to cool in bowl filled with ice water, stirring occasionally.

Place cold cream in ice cream maker and finish making ice cream.

(Without ice cream maker, place cream into a shallow metal tray and freeze in the freezer, stirring occasionally to prevent ice crystals from forming).

Rinse and hull strawberries, combine with 3-4 tablespoons of water and 1 tablespoon of sugar and cook on low heat until sugar dissolves. Strain through a fine sieve and cool.

Rinse and dry berries for garnishing.

Scoop ice cream onto dessert plates. Drizzle wtih strawberry puree and garnish with berries and lemon balm leaves. Serve.