Vanilla Bean Ice Cream

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

1. In a large saucepan heat and stir half-and-half, sugar, and vanilla bean (if using) just to a simmer.
2. Remove from heat.
3. Remove vanilla bean.
4. Let cool.
5. Using a paring knife, slit vanilla bean lengthwise.
6. Scrape out seeds.
7. Stir seeds (or vanilla extract, if using) and whipping cream into milk mixture.
8. Cover and chill about 4 hours.
9. Freeze mixture in ice-cream freezer according to manufacturer’s directions.
10. Ripen 4 hours.

Yield: 1-1/2 quarts.

*Note: Omit heating the mixture if using vanilla extract.

Note:

• Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open.
• Use a paring knife to carefully slit open the vanilla bean from end to end.
• Scrape out the tiny brown-black seeds loaded with concentrated flavor.
• Add the seeds to the ice-cream mixture.

Vanilla Bean Ice Cream

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