Blueberry Ice Cream

1. 1

   In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean.

2. 2

   Whisk the egg yolks slightly and add a little of the hot milk to them.

3. 3

   Mix and add the remaining milk.

4. 4

   Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon.

5. 5

   Do not cook too fast or the mixture will curdle.

6. 6

   Remove from heat and cool.

7. 7

   Cook berries with the one-half cup sugar for 15 minutes.

8. 8

   Cool.

9. 9

   Remove vanilla bean from the custard.

10. 10

    Mix custard with blueberries and freeze according to ice cream maker's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.