Vanilla Bean Ice Cream

Ingredients

• 2 cups Heavy Whipping Cream
• 2 cups Half and Half
• 3/4 cup Sugar
• 1 Vanilla Bean (or 1 tsp Pure Vanilla Extract)
• 1 tsp Coarse Kosher Salt (optional or to taste)
  • 1 tsp is a bit intense

Steps

1. In a medium saucepan, combine the heavy whipping cream, half and half, and sugar.
2. Split the vanilla bean lengthwise, scrape out the caviar, and add both the pod and the caviar to the saucepan.
3. Heat over medium until the mixture reaches a low simmer—do not boil.
4. Remove from heat and stir in the salt, if using.
5. Allow the mixture to cool completely, then transfer to an airtight container and refrigerate for at least 4 hours and up to 48 hours.
6. Prepare your ice cream maker according to the manufacturer’s instructions and pour in the chilled mixture.
7. Churn until the ice cream reaches soft-serve consistency.
8. Transfer to an airtight container and freeze until fully set.

Notes

• Use 1 tsp pure vanilla extract if you don’t have a vanilla bean.
• Salt is optional but enhances flavor.

Source

Vanilla Bean Ice Cream