VANILLA ICE CREAM WITH BLUEBERRIES RECIPES

Steps:

• Split vanilla bean lengthwise and scrape out seeds. In a pot, combine vanilla bean and seeds with milk and cream. Bring to a boil, then remove from heat. In a bowl, whisk egg yolks with sugar until light and creamy. Slowly whisk in hot milk mixture. Return mixture to pot and remove vanilla bean. With a wooden spatula, cook over low heat, stirring, until cream begins to thicken (do not boil). 
• Place custard over a bowl filled with ice water and stir until custard is cold. Pour custard into an ice cream maker and churn according to manufacturer's directions. (Alternatively, pour custard into a shallow metal pan and place in freezer, stirring frequently in the first hour to prevent large ice crystals from forming. Freeze until solid. Scoop ice cream into bowls and garnish with rosemary and blueberries.

Steps:

• Pour the milk and cream into a saucepan. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add the vanilla seeds and vanilla bean pod to the milk mixture and bring to a boil. In a bowl, mix the yolks and sugar together until pale yellow and thick.
• Whisk some of the boiling milk mixture into the egg mixture to temper. Gradually whisk the egg mixture back into the pot with the milk. Remove the vanilla bean pod. Continue to cook the mixture over low heat, while stirring with a wooden spoon, until the mixture thickens enough to coat a spoon.
• Pour the custard through a fine sieve into a bowl. Place the bowl in another bowl filled with ice water and ice. Allow to cool, while stirring occasionally. Once cooled to room temperature, pour the custard into a shallow metal tray and place in the freezer for 4 hours, stirring the mixture once each hour.
• Once the ice cream is frozen, rinse the blueberries and drain well. To serve, scoop the ice cream into serving bowls and garnish with blueberries.