Ingredients

  Ice cream:

  • 1 vanilla bean
  • 3/4 cup whole milk
  • 3/4 cup heavy whipping cream
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 cups blueberries, pureed
  • 1/3 cup blueberries, fresh (optional)

 Topping:

  • 3 tablespoons maple syrup
  • 1/4 cup rolled oats
  • 3 tablespoons chopped California walnuts
  • 2 teaspoons coconut oil

Preparations:

Ice cream:

  1. Cut the vanilla bean lengthwise and scrape out the seeds. Mix milk, cream, vanilla bean, and seeds in a medium sauce pan. Bring to a boil, stirring constantly, and remove from heat.
  2. In a separate bowl, whisk egg yolks and sugar until light yellow.
  3. Whisking constantly, slowly pour about a third of the hot milk mixture into the egg mixture. Then whisk yolk mixture back into the pot with the remaining hot milk.
  4. Heat over medium-low flame while stirring constantly (mixture should not boil) until it has a slightly thick consistency. Pour mixture into a bowl, cover, and let it cool in refrigerator for at least 6 hours, preferably overnight.
  5. Combine milk mixture and pureed blueberries, place in an ice cream machine and let it cool for approximately 30 minutes or according to manufacturer’s directions.
  6. Place the ice cream in a bowl and freeze for 2 hours.

Topping:

  1. Preheat oven to 170°C.
  2. Combine maple syrup, California walnuts, rolled oats and coconut oil and spread on a baking sheet lined with parchment paper. Bake for 20 minutes until it is crunchy, and then let it cool.
  3. Remove ice cream from the freezer. Take a scoop and sprinkle with granola and blueberries.