Ingredients (Makes about 1 quart depending on ice cream maker)
- 2 Cups milk
- 1/2 Vanilla bean - split in half, scrape out the seeds
- 3 Egg yolks
- 3/4 Cup sugar
- 1 Cup heavy whipping cream - chilled
- Pinch fine sea salt
- 1 Pint native Connecticut blueberries
- In a heavy bottom 2-quart saucepan, combine the milk and vanilla bean seeds (include the pods as well). Heat just until a gentle simmer, place a lid on and let steep for 15 minutes. Remove the vanilla bean pods, reserving the seeds in the milk.
- In a bowl, whisk together the egg yolks and sugar. Gradually add the heated milk to the bowl while whisking.
- Place this bowl over a pot of simmering water and constantly stir with a rubber scraper until the consistency becomes slightly thick and has reached 180 ºF. Immediately stir in the heavy cream and salt to stop the cooking. Chill this mixture overnight for the best frozen custard texture.
- Freeze the frozen custard base in an ice cream machine according to manufacturers instructions. Serve with the fresh blueberries and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com