Blueberry Ice Cream

Ingredients

• 0.5 l milk
• 0.25 l heavy cream
• 1 vanilla pod
• 6 egg yolks
• 200 g sugar
• 200 g Blueberries

Instructions

1. 1.

   Add the milk and cream to a pot. Slice the vanilla pod lengthwise, scrape out the seeds, stir the pod into the milk-cream mixture and bring to a boil.

2. 2.

   Whisk the egg yolks with the sugar until pale and creamy. Stir the boiling milk into the yolk mixture, pour everything back into the pot, remove the vanilla pod and cook over low heat, stirring with a wooden spoon until the custard thickens (remove from heat when it reaches a pink hue). Do not let it boil.

3. 3.

   Strain the vanilla custard through a sieve, cool in ice water while stirring occasionally. Pour into a shallow metal bowl and freeze for about 4 hours, stirring frequently during the first hour and then every hour. Alternatively finish with an ice cream maker.

4. 4.

   Wash, drain, and rinse the blueberries. Scoop small balls of the ice cream onto plates and garnish with blueberries.