Vanilla ice cream with blueberries
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Ingredients
- 1 Vanilla bean
- 200 ml milk
- 4 egg yolks
- 150 g sugar
- 300 ml whipping cream
- 200 g Blueberries
- Lemon juice
- 1 tbsp honey
- 40 g meringue
- 4 mint sprigs
Instructions
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1.
Slice the vanilla bean lengthwise, scrape out the seeds and add both the seeds and pod to the milk; gently heat. Whisk egg yolks with sugar over a bain-marie in a saucepan until creamy. Remove the vanilla pod from the milk. Slowly pour the warm milk into the egg mixture while whisking. Continue cooking over the bain-marie until the custard thickens, then chill in an ice bath.
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2.
Beat the cream to stiff peaks and fold it into the custard. Pour the mixture into a shallow container and place in the freezer for at least 4 hours, stirring every 30 minutes to keep it creamy (or finish in an ice cream maker).
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3.
Wash blueberries, drain, and pat dry with paper towels. Fill a tall glass about three-quarters full, add a splash of lemon juice, and blend until smooth. Fold in remaining berries and sweeten with honey if desired. Crumble meringue loosely. Scoop two balls of ice cream into bowls, pour blueberry sauce over them, sprinkle with meringue crumbs, and garnish with mint.
