Sweet-Cream Ice Cream with Toasted Wheat Berries

• 4 egg yolks
• 1/4 cup sugar
• 2 cups heavy cream
• 1 vanilla bean
• 1 1/2 tablespoons sour cream
• 1/4 cup wheat berries (see note)
• 1 pint mulberries or blackberries

1. In a medium bowl, whisk together the egg yolks and sugar until well combined.
2. Pour the cream into a medium pot set over low heat.
3. Split the vanilla bean, scrape the seeds into the cream and add the pod to the pot.
4. Heat until cream is scalded.
5. Remove from heat and slowly whisk a small amount into the egg mixture.
6. Slowly whisk the egg mixture into the cream mixture.
7. Set aside to cool.
8. Once cool, fold in the sour cream.
9. Refrigerate for several hours or overnight.
10. Strain into an ice-cream machine and spin to the desired consistency.
11. Toast the wheat berries in a saute pan over low heat until they pop, 4 to 6 minutes.
12. To serve, place a large scoop of ice cream in a dish, sprinkle with a tablespoon of toasted wheat berries and some berries.

egg yolks, sugar, heavy cream, vanilla bean, sour cream, mulberries

Taken from cooking.nytimes.com/recipes/1012749 (may not work)