Vanilla Ice Cream with Mint Chocolate Chips and Berries

Ingredients

• 0.5 l milk
• 0.25 l heavy cream (min. 30%)
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar
• 1 pack mint chocolate chips (ready-made, e.g., After-Eight)
• Mint leaves
• 50 g Raspberries
• 50 g strawberries
• powdered sugar (for dusting)

Instructions

1. 1.

   Add the cream and milk to a pot.

2. 2.

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

3. 3.

   Whisk the egg yolks with the sugar in a bowl until pale and creamy.

4. 4.

   Stir the boiling milk into the yolk mixture, pour everything back into the pot, remove the vanilla bean, and cook over low heat with a wooden spoon, stirring until the custard thickens (remove from heat when it reaches a rose color); do not let it boil.

5. 5.

   Strain the vanilla custard through a sieve, cool it in ice water (water with ice cubes), stirring occasionally.

6. 6.

   Pour into a shallow metal bowl and freeze for about 4 hours, stirring frequently during the first hour and then every hour. Alternatively, finish in an ice cream maker.

7. 7.

   Let the finished ice cream soften slightly, cut into ~5-6 cm cubes, lift carefully onto plates, press four mint chocolate chips around each cube, top with raspberries and strawberries (washed, trimmed, halved if needed), garnish with mint leaves, and dust with powdered sugar before serving.