Vanilla Ice Cream with Blueberries
Ingredients
- Ingredients
- ½ Vanilla bean
- ¼ l milk
- 125 milliliters Whipped cream
- 3 egg yolks
- 100 grams sugar
- Blueberries (for garnish)
- rosemary (for garnish)
Preparation steps
Split vanilla bean lengthwise and scrape out seeds. In a pot, combine vanilla bean and seeds with milk and cream. Bring to a boil, then remove from heat. In a bowl, whisk egg yolks with sugar until light and creamy. Slowly whisk in hot milk mixture. Return mixture to pot and remove vanilla bean. With a wooden spatula, cook over low heat, stirring, until cream begins to thicken (do not boil).
Place custard over a bowl filled with ice water and stir until custard is cold. Pour custard into an ice cream maker and churn according to manufacturer's directions. (Alternatively, pour custard into a shallow metal pan and place in freezer, stirring frequently in the first hour to prevent large ice crystals from forming. Freeze until solid. Scoop ice cream into bowls and garnish with rosemary and blueberries.
