Fruit & Vanilla Custard Ice Cream
Makes approximately 1 quart

 

Choose the fruit for the ice cream and prepare as below:

 

Whole Wild Blueberry or Huckleberry
Ingredients
4 cups whole, washed berries

4 Tablespoons turbinado sugar

 

Directions
Combine fruit and sugar in a bowl, cover and chill overnight.
Drain off any juice and reserve.
Gently fold the berries into the the prepared ice cream.  Try not to break the berries.
Drizzle the reserved juice into the base and fold in to achieve a marblized effect.  Do Not stir.

 

Strawberries
Ingredients
4 cups hulled and diced strawberries
4 Tablespoons turbinado sugar

 

Directions
Combine strawberries and sugar in a bowl, cover and chill overnight. 
Drain off any juice and reserve juice. 
Gently fold berries into the prepared ice cream.  Drizzle the reserved juice into the base and fold in to achieve a marblized effect.  Do Not stir.

 

 

Peaches
Ingredients
4 peeled and diced, large, ripe peaches (approximately 4 cups)
4 Tablespoons turbinado sugar

 

Directions
Combine fruit and sugar in a bowl, cover and chill overnight.
Gently fold the peach pieces and juice into the prepared ice cream.

 

 

Custard Vanilla Base

 

Ingredients
2 cups whole milk
8 egg yolks
1 cup turbinado sugar
2 cups heavy cream
2 teaspoons vanilla extract, equivalent vanilla bean paste or 6″ vanilla bean pod

 

Directions
Combine egg yolks and sugar in a medium-sized bowl
Heat the milk over medium-low heat in a sauce pan until it begins to simmer. Do not stir.  When it begins to simmer, immediately remove from heat.
While the milk heats, whisk the egg yolks and sugar until the sugar completely dissolves and the combination becomes a light, creamy yellow.

 

Cook’s Note: The egg and sugar mixture must be tempered before it can be combined with the hot milk or there will be pieces of cooked egg in the custard.

 

Begin whisking  the egg and sugar mixture.  Slowly drizzle a quarter cup of the hot milk into the egg & sugar mixture while constantly whisking it. Repeat this process until one cup of the milk has been added to the sugar and egg mixture. 
Begin whisking the hot milk in the sauce pan and slowly drizzle the sugar, egg and milk custard mixture into the remaining milk.
Heat the custard on medium until it reaches 165 F., whisking constantly.  Do Not  boil. 
As soon as it reaches 165 F, remove it from the heat. 
Pour custard base through a strainer into an airtight container. 
If using a vanilla pod, remove the ends of the pod, split the pod in half lengthwise and remove the seeds inside of the pod.  Add the seeds to the vanilla custard base.

 

Cook’s Note: Allow the shell of the pod to dry and then place it in sugar to create vanilla infused sugar.

 

Seal the airtight container and chill custard base overnight.

 

Cook’s Note: Onc can proceed to the next step once the custard base reaches 65F.  However, the longer the custard base chills, the creamier the ice cream.

 

Once the custard base is properly chilled, stir in the heavy cream. 
If a vanilla pod was not chosen, now is the time to add the vanilla extract or paste (Note the equivalency instructions listed on the vanilla paste container).
Place custard base in an ice cream maker and process. The ice cream should be stiff and fall off a spoon in a single lump when properly processed.
After the vanilla base is processed, add the chosen fruit as per the instructions above. 
Serve immediately as a soft serve ice cream or place in a freezer container and freeze. Best if used within a month.