Blueberry Swirl Ice Cream

Start to Finish: 8 Hours 30 Minutes
1 pint (2 cups) heavy whipping cream
1 cup milk
3/4 cup sugar
Dash salt
1 vanilla bean
5 egg yolks
3 cups Cascadian Farm frozen organic
blueberries (from two 8-oz bags)
1/2 cup sugar
3 tablespoons lemon juice

1. In 2-quart heavy saucepan, stir whipping cream, milk, 3/4 cup sugar and the salt until well mixed. Slice open the vanilla bean and scrape seeds into mixture; add entire bean. Cook over medium heat, stirring constantly, just to boiling (do not boil).

2. In small bowl, beat egg yolks well. Slowly whisk small amount hot mixture into egg yolks, then stir egg mixture back into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture has thickened and coats a metal spoon. Remove from heat; strain to remove vanilla bean. Cover and refrigerate about 4 hours or until cold.

3. Meanwhile, in 2-quart saucepan, mix blueberries, 1/2 cup sugar and the lemon juice. Cook over medium heat, stirring occasionally, until blueberries pop and are softened. Pour into medium bowl; cover and refrigerate about 4 hours or until completely cooled.

4. Prepare ice cream freezer according to manufacturer's directions. Freeze cream mixture as directed. When cream mixture is frozen, pour blueberry mixture into machine while it is running. Stop machine when berry mixture is slightly incorporated. Spoon ice cream into large bowl or container; cover and freeze at least 3 hours or until frozen.

8 servings (1/2 cup each)

Recipe courtesy of Cascadian Farm