Boysenberry Ice Cream

Photo: flickr user -l.i.l.l.i.a.n-

Ingredients

1 1/2 cups cream

1 1/2 cups milk

1/2 cup sugar

1/8 teaspoon salt

1 vanilla bean halved, and

seeds scraped

4 egg yolks

1 pound boysenberries

2/3 cup sugar

3 cups Vanilla Ice Cream (listed above)

Preparation

For the Vanilla Ice Cream: Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.

Meanwhile, whisk the yolks together.

Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.

Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.

Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.

For the Boysenberry Ice Cream: Make a boysenberry puree by tossing the berries and the sugar together and setting the mixture in a warm place to macerate for 1 hour. You can heat the mixture in a 200 degree oven for 30 minutes to speed up the process.

Blend with a stick blender or pour into a food processor to puree, then strain. You'll have 2 to 2 1/2 cups of puree. Stir 2 cups of the puree into the vanilla ice cream. Chill, ideally to 38 degrees, 2 to 3 hours or overnight.

Process in an ice cream machine according to the manufacturer's directions.

This recipe yields 6 servings.