Vanilla Ice Cream with Blueberry Sauce

Ingredients

for the Homemade Ice Cream

3 cups heavy cream

1 cup whole milk

3/4 cup sugar

1 tablespoon pure vanilla extract

Kosher salt

5 large egg yolks

for the Blueberry Sauce

2 teaspoons unsalted butter

1 pint blueberries

1/4 cup sugar.

for the Homemade Ice Cream

Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

for the Blueberry Sauce

1. Make a sauce by melting 2 teaspoons unsalted butter in a saucepan set over medium heat;

2. then add 1 pint blueberries and 1/4 cup sugar.

3. Cook, stirring, until blueberries release juices, about 2 minutes.

4. Cool slightly, and spoon warm sauce over ice cream.

Garnish with more blueberries, if desired. Makes 1 1/3 cups.