Ingredients
- 2½ cups half-and-half
- 1 cup whipping cream
- 1 cup minus 2 tablespoons granulated sugar
- 1 vanilla bean, split and scraped
- 2 egg yolks
- 1 cup fresh huckleberries (substitute fresh blueberries)
How to Make It
- Combine the half-and-half, whipping cream, sugar, and vanilla bean seeds and pod in a large saucepan and place over medium heat. stirring occasionally, bring the mixture to 170°F. Remove from heat and allow to cool slightly. Temper the eggs in a mixing bowl with a couple of ladles of hot cream: whisk them vigorously to avoid temperature shock. Pour the warmed eggs into cream. Strain the ice cream base through a fine-mesh sieve into a lidded container and refrigerate overnight.
- Lightly pulse the berries in the food processor to chop.
- Freeze the ice cream base in an ice cream maker according to manufacturer’s instructions. Once the ice cream is three-quarters of the way frozen add the berries and continue churning unil done. Scrape into a lidded container and freeze until firm.
