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Blueberry Custard Ice Cream
Preparation info
- Makes about
12
cups - Difficulty
Easy
Appears in
Published 2019
Seasonal berries and freshly churned ice cream are the best summer combination. This one is old-school, created with a homemade custard base. Be careful when you sample it—it’s like the richest cream sauce or a fruity egg nog—you’ll be tempted to drink it by the cupful.
Ingredients
4 cups 2 cups 1
Method
Fill a large bowl halfway with ice cubes. Pour several cups of water in bowl, about ⅓ full; set aside.
Combine cream and 1½ cups sugar in a heavy nonreactive saucepan over medium heat. Split vanilla bean in half lengthwise; scrape tiny seeds into pan with tip of a sharp knife. Add bean to mixture. Cook, stirring frequently, until sugar dissolves and mixture is hot, but not boiling.