Sweet-Cream Ice Cream with Toasted Wheat Berries

Ingredients

• 4 egg yolks
• ¼ cup sugar
• 2 cups heavy cream
• 1 vanilla bean
• 1 ½ tablespoons sour cream
• ¼ cup wheat berries (see note)
• 1 pint mulberries or blackberries

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    549 calories; 46 grams fat; 28 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 5 grams protein; 211 milligrams cholesterol; 56 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. In a medium bowl, whisk together the egg yolks and sugar until well combined.
2. Pour the cream into a medium pot set over low heat. Split the vanilla bean, scrape the seeds into the cream and add the pod to the pot. Heat until cream is scalded. Remove from heat and slowly whisk a small amount into the egg mixture. Slowly whisk the egg mixture into the cream mixture. Set aside to cool. Once cool, fold in the sour cream.
3. Refrigerate for several hours or overnight. Strain into an ice-cream machine and spin to the desired consistency.
4. Toast the wheat berries in a sauté pan over low heat until they pop, 4 to 6 minutes.
5. To serve, place a large scoop of ice cream in a dish, sprinkle with a tablespoon of toasted wheat berries and some berries.

• Wheat berries can be found in the grain section of most health-food stores. Hard or soft wheat berries may be used, though soft are preferable.