Blueberry Ice Cream (For Ice Cream Machine) - cooking recipe

Ingredients

2 egg yolks
1/2 cup sugar
1 tablespoon real vanilla extract
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups fresh blueberries (or 1 1/4 cups frozen)

Preparation

Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
Reduce heat to low.
Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
Remove from heat, let cool and refrigerate until cold.
Thaw blueberries if using frozen.
When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
Scrape ice cream into a freezable container and freeze for 2-24 hours.
The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
Cooking time is time in the ice cream maker but not freezing time.