- 1 1/2 cups half-and-half
- 1/2 cup heavy cream
- 9 Tbsp sugar
- Pinch of salt
- 3 large egg yolks
- 1 Tbsp vanilla bean paste
- 1 (6 oz) pkg raspberries
- 1 (6 oz) pkg blackberries
- 1 cup hulled and quartered strawberries
- 2 Tbsp balsamic vinegar
- 1 Tbsp sugar
- 1 tsp chopped fresh mint
To make the ice cream base, in a heavy-bottomed saucepan over medium heat, add half-and-half, cream, sugar, and salt. Bring mixture to a simmer, stirring occasionally, and remove from heat.
In a pourable measuring cup, add eggs and whisk until lighter in color. Add half of heated dairy mixture to eggs and stir to combine. Add dairy-egg mixture back to saucepan and stir, over low heat, stirring constantly, until thickened and mixture reads 170° on an instant-read thermometer. Remove from heat, add vanilla bean paste, and stir to combine. Let cool.
Pour into a frozen ice cream maker and process according to manufacturer’s directions, about 30 minutes.
Meanwhile, make the berries. Preheat oven to 300° and line a rimmed baking sheet with a silicone mat.
In a bowl, toss raspberries, blackberries, strawberries, vinegar, and sugar. Transfer to prepared baking sheet in an even layer and bake, tossing occasionally, until slightly broken down and fragrant, about 25 minutes. Remove from oven, sprinkle with mint and serve with ice cream.