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1
For the Vanilla Ice Cream: Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.
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2
Meanwhile, whisk the yolks together.
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3
Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.
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4
Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.
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5
Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.
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6
For the Boysenberry Ice Cream: Make a boysenberry puree by tossing the berries and the sugar together and setting the mixture in a warm place to macerate for 1 hour. You can heat the mixture in a 200 degree oven for 30 minutes to speed up the process.
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7
Blend with a stick blender or pour into a food processor to puree, then strain. You'll have 2 to 2 1/2 cups of puree. Stir 2 cups of the puree into the vanilla ice cream. Chill, ideally to 38 degrees, 2 to 3 hours or overnight.
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8
Process in an ice cream machine according to the manufacturer's directions.
