Blueberry and Vanilla Ice Cream

Boil 1,100 grams of sugar and 4 tablespoons of water in a saucepan over high heat to form a syrup. Sort the blueberries, wash and pat dry. Pour into the saucepan and puree finely with a mixer.

Beat the milk, cream and remaining sugar (75 g) over a bowl over the hot water bath with the whisk of the hand mixer. Let the mixture cool down a little and add the egg yolks. Continue stirring until the mixture is creamy. Bowl out of the water bath take and stir in a cold water bath.

First distribute the blueberry puree and then the vanilla mixture on the ice cream stick molds and lightly marble with a cake fork. Freeze the blueberry-vanilla ice cream for at least 4 hours. Before serving, hold briefly under cold water, remove from the molds and enjoy.