Berry Ice Cream

Directions

1. 1
   Combine the cream, milk, and sugar in a medium, heavy saucepan.
2. 2
   Combine the flour and the water and whisk into the mixture.
3. 3
   Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
4. 4
   Bring to a gentle boil over medium heat.
5. 5
   Remove from the heat.
6. 6
   Beat the egg yolks in a medium bowl.
7. 7
   Whisk 1 cup of the hot cream into the egg yolks.
8. 8
   Gradually add the egg mixture in a slow, steady stream, to the hot cream.
9. 9
   Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.
10. 10
    Remove from the heat and strain through a fine mesh strainer into a clean container.
11. 11
    Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
12. 12
    Chill in the refrigerator for 2 hours.
13. 13
    With a food processor, chop the berries until fine.
14. 14
    Set aside.
15. 15
    Turn on the ice cream maker and pour in custard.
16. 16
    When the ice cream is 3/4 ready, pour in the berries and finish freezing.
17. 17
    Serve immediately.