Blueberry Ice Cream

Ingredients:

1 quart Half & Half
1 half-pint Heavy Cream
1 Cup Agave Nectar
1 Teaspoon Vanilla
8 egg yolks
1 Pint fresh Blueberries

Method:

Pour the Half & Half, Cream, and vanilla into a pan and heat on medium heat, stirring occasionally, until hot but not boiling.

Separate the eggs.  You can use an egg separator or just crack the egg in half and hold the yolk in one side of the eggshell while the white runs over into a bowl.  You can pour the yolk back and forth from one eggshell to the other to get more white out.  Then put your yolk into another bowl.

Whisk the yolks together until smooth.

Temper the yolks with the hot cream mixture by slowly pouring a ladleful of cream into the yolks and whisking quickly to prevent lumps.

Continue doing this until the yolks are warmed with cream.  Then pour the whole mixture back into the pan while whisking.

Continue to cook on medium heat while whisking until thickened.  Do not allow the mixture to boil or overcook so that in begins to separate like curdled milk.  Once thickened, stir in the blueberries and set aside.

Allow to cool to room temperature, then place in the refrigerator for several hours until cold.

When cold, the mixture will be thickened like pudding.  Pour into a container and freeze overnight.  Cut the mixture up with a knife and pour it into a food processor.  Do half at a time.

Pulse until blended and creamy.

At this point, you can either serve the ice cream and eat it or you can refreeze it to eat later.  You can freeze and process the mixture two or three times to create a very creamy consistency.  Enjoy!