- 2 egg yolks 2 egg yolks
- 3 cups half and half cream, divided 3 cups half and half cream, divided
- 1 tablespoon cornstarch 1 tablespoon cornstarch
- 1 tablespoon Vanilla bean paste 1 tablespoon Vanilla bean paste
- 2 packets Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories 2 packets Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories
In a small mixing bowl whisk egg yolks and hold aside
In a medium saucepot, whisk 1 ½ cups of the cream with the cornstarch. Heat over medium-high heat to a boil, reduce heat, and whisk 1 minute until thickened.
Temper egg yolks by whisking in ¼ cup of the hot cream into the yolks then whisk the yolk mixture into the pot. Return the pot to the heat and heat, whisking constantly, about 1 minute and until mixture reaches a minimum of 165 F. Whisk in remaining 1 ½ cups half and half cream.
Pour mixture into a bowl or container, cover, and allow the mixture to come to room temperature. Whisk in the vanilla bean paste and Born Sweet Zing Organic Stevia.
Refrigerate until chilled.
When ready to make ice cream, freeze the mixture in ice cream maker according to manufacturer instructions, stopping the process when the mixture reaches soft-serve consistency. Add blackberries and continue to churn until firm. Turn ice cream into a storage container and freeze until firm before serving.
Vanilla bean paste is a thicker alternative to vanilla extract, typically has flecks of vanilla bean or pod in it, and is syrup-based rather than alcohol-based. An equal amount of vanilla extract can replace the vanilla bean paste in this recipe.
Do not allow mixture in the pot to boil after the egg yolks are added or it is likely to curdle.