Irresistible Strawberry-Vanilla Ice Cream

In a saucepan, heat the milk with half the sugar and the vanilla bean (split and seeds scraped). Do not boil; just simmer. Let infuse for 10 minutes off the heat.
Beat the egg yolks with the remaining sugar until the mixture whitens.
Gradually pour the hot milk mixture over the egg yolk mixture, whisking constantly (be careful not to scramble the eggs!).
Return everything to the saucepan and thicken over low heat, stirring constantly with a wooden spoon, until the cream coats the back of the spoon.
Let cool completely before adding the chilled heavy cream and mixing.
Place the mixture in an ice cream maker and churn until creamy. No ice cream maker? Pour the mixture into a container, place in the freezer, and whisk every 30 minutes for 3 hours to prevent ice crystals.
2. Strawberry Coulis:
Blend the strawberries with the sugar and lemon juice until smooth.
Strain if you want a very fluid coulis (optional but adds a professional touch).
Refrigerate until ready to serve.
3. Assembly and Tasting:
In a pretty bowl, place scoops of vanilla ice cream.
Generously pour the strawberry coulis over the top.
Add a few fresh raspberries, blueberries, and dark chocolate shavings for the final touch.
Enjoy immediately or freeze until serving time.
Serving and Storage Tips