Vanilla Bean Ice Cream

Ingredients

• 2 1/2 cups half and half, light cream, or whole milk
• 3/4 cup sugar
• 1; 4 - 6 inch vanilla bean or 1 tablespoon vanilla extract
• 1 1/4 cups whipping cream
  

Method 

In a large saucepan heat and stir half and half, sugar and vanilla bean (if using) jut to a simmer. Remove from heat. Remove vanilla bean; let cool. Using a paring knife, slit vanilla bean lengthwise. Scrape out seeds. Stir seeds (or vanilla extract, if using) and whipping cream into milk mixture. Cover, chill about 4 hours. Freeze mixture in ice cream freezer according to manufacturer's directions. Ripen 4 hours.

Yield 4 1/2 cups

This recipe makes 1 1/2 quarts of ice cream, which is just right for the smaller iceless models and will work in larger ice cream makers as well. Consider doubling the recipe using a 4 quart freezer if you want to satisfy a hungry crowd.

Preparation time: 10 minutes
Chill: 4 hours
Freeze: 20 minutes
Ripen: 4 hours

Submitted by: Karen Soulier