You may also like
Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 1 1/2 cups cream
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 vanilla bean halved, and
- seeds scraped
- 4 egg yolks
- 1 pound boysenberries
- 2/3 cup sugar
- 3 cups vanilla ice cream listed above
Method
- For the Vanilla Ice Cream: Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.
- Meanwhile, whisk the yolks together.
- 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.
- 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.
- Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.
- 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.
- 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.
- Process in an ice cream machine according to the manufacturer's directions.