Berry Ice Cream

1. 1

   Combine the cream, milk, and sugar in a medium, heavy saucepan.

2. 2

   Combine the flour and the water and whisk into the mixture.

3. 3

   Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.

4. 4

   Bring to a gentle boil over medium heat.

5. 5

   Remove from the heat.

6. 6

   Beat the egg yolks in a medium bowl.

7. 7

   Whisk 1 cup of the hot cream into the egg yolks.

8. 8

   Gradually add the egg mixture in a slow, steady stream, to the hot cream.

9. 9

   Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.

10. 10

    Remove from the heat and strain through a fine mesh strainer into a clean container.

11. 11

    Cover with plastic wrap, pressing down against the surface to keep a skin from forming.

12. 12

    Chill in the refrigerator for 2 hours.

13. 13

    With a food processor, chop the berries until fine.

14. 14

    Set aside.

15. 15

    Turn on the ice cream maker and pour in custard.

16. 16

    When the ice cream is 3/4 ready, pour in the berries and finish freezing.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.