Total Steps
8
Ingredients
9
Tools Needed
7
Ingredients
- 1.5 cup cream
- 1.5 cup milk
- 0.5 cup sugar
- 0.125 teaspoon salt
- 1 vanilla bean, halved with seeds scraped
- 4 egg yolks
- 1 pound boysenberries
- 2/3 cup sugar
- 3 cup Vanilla Ice Cream
Instructions
Step 1
For the Vanilla Ice Cream: Bring the cream, milk, 0.5 cup of sugar, salt, and vanilla bean (halved, with seeds scraped) to a boil in a medium saucepan.
Step 2
Meanwhile, whisk the egg yolks together.
Step 3
Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and slowly stream it into the whisked egg yolks, whisking constantly.
Step 4
Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the heat to low and cook until the base thickens slightly. Be careful not to overcook, as the mixture will curdle.
Step 5
Strain the mixture through a fine-mesh strainer and chill.
Step 6
For the Boysenberry Ice Cream: Make a boysenberry puree. Toss the boysenberries and 2/3 cup of sugar together and set the mixture in a warm place to macerate. Alternatively, heat the mixture in a 200 degree oven to speed up the process.
Step 7
Blend the macerated boysenberry mixture with a stick blender or food processor to puree, then strain. Stir 2 cups of the boysenberry puree into the chilled vanilla ice cream. Chill the combined mixture, ideally to 38 degrees Fahrenheit.
Step 8
Process in an ice cream machine according to the manufacturer's directions.