Vanilla Ice Cream with Wild Berries – *

(*) Gelato alla Vaniglia ai Frutti di Bosco

Beat the egg yolks with a mixer until thick, adding the sugar. Beat until the sugar is dissolved and the cream is almost white.

In the meantime, bring the milk to the boil. Soften the vanilla pod, cut it open, scrape out the pulp and stir it into the hot milk. Pour it to the egg yolk cream, pour the quantity back into the saucepan. Heat over a mild fire, stirring throughout, and bubble once so that the egg yolks bind. However, do not get into the boil, because they will curdle and flocculate.

Cool, fold in the liquid whipped cream, freeze the amount in the ice cream maker while stirring. If you don’t have an ice cream maker, fold in the whipped cream until stiff and let the ice cream set in the freezer.

Serve the ice cream with sugared wild berries in dessert bowls.

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