Ingredients
- 2 cup heavy cream
- 1 cup milk
- 3/4 cup sugar
- 6 cup egg yolks
- 1 cup vanilla bean scrapped
- 1 pint blueberries
- 3 pint tblsp. water
Preparation
Baking Directions:
For blueberry compote:Add Blueberries and water into a sauce pan and bring to a slow boil for 5 minutes, pour into metal bowl and cool down.
For ice cream base:Combine Cream and Milk in a 2 quart Sauce pan.
With a tip of a knife, scrap the vanilla bean into the mixture, Bring just to a boil, stirring occasionally In a separate bowl Wisk eggs and sugar together, add hot cream mixture in a slow stream, whisking constantly, then pour mixture into a sauce pan and cook over moderately heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of the spoon.
Do not let boil.
Pour custard through a fine mesh sieve into cleaned metal bowl; Cool to room temperature, refrigerate for two hours.
Freeze custard in Ice cream maker.
Pour the Blueberry compote into the frozen Ice Cream.
Transfer to the freezer for a few hours before serving.
