Blueberry Ice Cream

Ingredients

• 2 cups milk
• ¾ cup of sugar
• A 1-inch piece vanilla bean
• 3 egg yolks
• 1 pint blueberries
• ½ cup sugar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    751 calories; 10 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 158 grams carbohydrates; 3 grams dietary fiber; 152 grams sugars; 10 grams protein; 116 milligrams cholesterol; 111 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 quart

Preparation

1. In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the egg yolks slightly and add a little of the hot milk to them. Mix and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
2. Cook berries with the one-half cup sugar for 15 minutes. Cool.
3. Remove vanilla bean from the custard. Mix custard with blueberries and freeze according to ice cream maker’s directions.