Tilth
Executive Chef Joel Panlilio

Ice Cream

Ingredients:
4 cups heavy cream
1.5 cups sugar
24 egg yolks
4 cups buttermilk
1 vanilla bean, split and scraped
1 pinch salt

Procedure:
In a heavy bottom pot, bring 1 cup sugar, scraped vanilla bean with pod and cream to a simmer.

In a large bowl, whisk egg yolks with remaining ½ cup sugar.

Slowly add in hot cream mixture to yolks/sugar mixture while whisking (tempering).

Cook the yolk, cream mixture over low heat stirring constantly until it coats the back of a spoon. This will be about 108 degrees F. Do not let it curdle.

Take off the heat and add buttermilk and strain through fine chinois.

Cool over ice. Spin when cold. Do not overspin. Fold in blueberries after spinning ice cream and then place is a freezer safe container.

Macerated Blueberry Topping

Ingredients:
1 lbs fresh Washington blueberries, washed
¼ cup sugar
1 pinch salt
2 tbsp champagne or white wine vinegar

Procedure:
Sprinkle sugar on blueberries and drizzle with champagne or white wine vinegar. Allow blueberries to macerate for 20 minutes.

Strain liquid from blueberries. (Save the liquid and use as part of a salad dressed or add to soda water for a refreshing drink).

Top the ice cream with macerated blueberries. Serve cold.