Vanilla Bean Ice Cream with Blueberry Wine Sauce

In a medium saucepan, combine 4 cups milk, evaporated milk, sugar, and vanilla bean seeds over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until milk is heated and sugar is dissolved; do not boil. Gradually add 2 cups hot milk mixture to eggs, beating to combine well. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook for 2 minutes, whisking constantly. Remove from heat; cool for 30 minutes.

In a large bowl, combine milk mixture, condensed milk, pudding mix, lemon juice, and vanilla extract, whisking to combine well. Cover, and chill completely. Add remaining 5 cups milk, stirring to combine well. Pour ice cream mixture into container of an ice cream freezer, and freeze according to manufacturer’s instructions.

Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture. Serve with Blueberry Wine Sauce. Garnish with fresh mint, if desired.

In a medium saucepan, combine sugar, water, and lemon juice. Bring to a simmer, stirring frequently, until sugar is dissolved. Add wine; cook to 225° on a candy thermometer, stirring frequently. Remove from heat; add blueberries, stirring to combine well. Serve warm or room temperature. Store, covered, in refrigerator.