Blueberry Vanilla Bean Ice Cream

Enjoy the delicious flavor of fresh blueberries and the sweet smell of vanilla bean in this creamy ice cream. This is a great summer treat or any time you want a sweet, fruity dessert.

Ingredients:

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 4 large egg yolks

Instructions:

In a saucepan, combine blueberries and half of the sugar

Cook over medium heat until blueberries burst and sugar dissolves, stirring occasionally

Remove from heat and let it cool

In another saucepan, heat cream, milk, vanilla bean including scraped seeds, and the remaining sugar until just simmering, stirring occasionally

Remove from heat

In a separate bowl, whisk egg yolks

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon about 5-7 minutes

Do not boil

Strain the custard through a fine-mesh sieve into a clean bowl

Discard the vanilla bean solids

Let the custard cool to room temperature, then cover and refrigerate until thoroughly chilled at least 4 hours or overnight

Once chilled, churn the custard in an ice cream maker according to manufacturers instructions

During the last few minutes of churning, pour in the cooled blueberry mixture, allowing it to swirl into the ice cream

Transfer the churned ice cream into a freezer-safe container and freeze until firm about 4 hours or overnight

Serve and enjoy the creamy blueberry vanilla bean ice cream