Prepare an ice bath.

• Fill a large bowl ⅔ of the way with very cold ice water and place in the refrigerator

Boil the dairy and sugar.

• Put the cream, milk, glucose, and sugar in a medium pan and place over medium high hear. Cook, whisking occasionally, until the mixture comes to a full rolling boil, then remove the pot from the heat.

Temper the yolks and cook the custard

• In a medium bowl, whisk the yolks. Add about 4 oz of the hot dairy mixture into the yolks while whisking so the hot milk doesn’t scramble the eggs. Continue adding hot milk to eggs until everything is combined, then return to the pan and cook, stirring and scraping the bottom of the pan constantly with a spatula to avoid curdling.

Chill

• When the custard starts to thicken (once the temp creatures 180*F) immediately pour the custard into a shallow stainless steel bowl. Nest the hot bowl in the ice bath and stir till it cools down.
• Once the base has chilled and feels cold to the touch (50*F or below), scrape it into a blender. With the engine running, sprinkle the xanthan gum over the surface. When all the powder has all been added, turn the machine to high and run for 60 seconds.

Strain

• Strain the base through a fine-meshed sieve to remove any bits of cooked egg, chalaza, or bits of stabilizer.

Cure

• Transfer the cooled base to the refrigerator and allow to cure for 4 – 24 hours – preferably overnight.

Churn

• Place the base into the bowl of a pre-chilled ice cream maker and churn according to manufacturer's instructions. The ice cream is ready when it thickens to the texture of soft-serve ice cream and holds its shape, typically 15 minutes.

Harden

• To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals forming, cover and store in the back of your freezer until it hardens completely, typically 4-10 hours.

• Add ingredients to small sauce pan. Heat on medium until bubbling, then lower heat and continue to cook until reduced to a thick syrup.
• Chill and reserve, tightly covered, for up to 1 month.

• Heat the oven to 300°F. Line a half sheet pan with parchment paper.
• Spread the berries out evenly on half sheet and drizzle with honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a bit of roasted color, about 20 minutes more.
• Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Strain and chill.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.