Pour half-and-half in a heavy saucepan and bring to a boil. Remove from heat. In a bowl, beat egg yolks and half cup of sugar until pale and smooth. Stir one-quarter of hot half-and-half into egg mixture, stirring well. Then pour warm yolk mixture into warm saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool to room temperature and cover. Refrigerate at least 4 hours.
An hour before making the ice cream, in a bowl, combine berries with 2 tablespoons of sugar and let sit for an hour. Then mash berries with a fork until they are bite-sized. Stir into chilled custard mixture and pour into ice cream maker. Follow manufacturer's instructions. Freeze at least two hours before serving.
I have quadrupled this recipe to make enough to fill the canister to the fill-line and it works out well.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (69%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 176.9mg||54 %|
|Sodium 47.1mg||2 %|
|Potassium 238mg||6 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 9.4g|
|Protein 5.1g||7 %|
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Calories per serving: 191
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