BLACKBERRY COBBLER ICE CREAM

Steps:

• 1. In a medium saucepan add the sugar and scrape the vanilla bean seeds into the sugar. Rub the sugar and the seeds together to disperse the seeds and release thw vanilla flavor more.
• 2. Add the vanilla bean, salt, 2 cups milk and 1 cup heavy cream and heat over medium low heat until starting to steam stirring to dissolve the sugar.
• 3. Turn off the heat and let steep for 1 hour to get more vanilla flavor. When an hour is almost up have the egg yolks ready in a medium bowl next to the stove.
• 4. Pour the remaining cup of cream in a bowl and set a strainer over the top. Warm the milk mixture put back on over medium heat.
• 5. Slowly add some of the heated milk mixture into the egg yolks while whisking them to slowly warm them up. Add another cup or so of milk in until its all mixed.
• 6. Add the egg yolk mixture into the pan and stir over medium low heat with a spatula scraping the bottom to make sure no egg yolk is sticking.
• 7. Keep stirring slowly until the mixture thickens like custard. Remove from the heat and strain into the bowl with the cream. Stir to combine with the cream and add in the vanilla.
• 8. Store in the refrigerator until completely chilled. Once you are ready to churn after the biscuits and berry sauce is made churn the ice cream according to manufactuers directions.
• 9. Once it is churned drop spoonfuls of the ice cream into a container or bowl and add in pieces of biscuits, berries and swirls of the sauce and keep layering. Freeze the ice cream for 4-8 hours before serving.
• 10. Preheat oven to 350. Prepare a baking sheet with parchment paper. In a food processor combine the sugar, flour, baking powder and salt and pulse a few times to combine.
• 11. In a separate bowl whisk the egg and milk together. Add the butter to the food processor and pulse again until the mixture is crumbly.
• 12. Slowly pour in the milk mixture and pulse until combined. Scoop out heaping tablespoons onto a prepared baking sheet.
• 13. Sprinkle the tops with coarse sugar and bake for 8-10 minutes or until tops are firm and edges are golden.
• 14. Cool for 5 minutes on baking sheet and then remove to a wire cooling rack to cool completely. Cut into 1/2 inch pieces and freeze. This way they want crumble when mixing into the ice cream.
• 15. In a saucepan combine all the ingredients and bring to a boil simmer until slightly thickened. Cool completely and keep in a sealed container in the refrigerator until ready to add to the ice cream.