Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 vanilla bean (or additional tablespoon of vanilla extract)
  • Pinch of salt

Instructions:

  1. In a saucepan, heat the heavy cream, whole milk, and half the sugar over medium heat until simmering.
  2. Split the vanilla bean and scrape the seeds into the saucepan; add the bean pod as well. Add the pinch of salt.
  3. Stir until the sugar is completely dissolved. Remove from heat and let steep for 30 minutes.
  4. After steeping, remove the vanilla bean pod and add the remaining sugar. Whisk until dissolved.
  5. Stir in the pure vanilla extract.
  6. Cover and refrigerate the mixture for at least 2 hours or until thoroughly chilled.
  7. Pour the chilled mixture into the ice cream maker and churn according to the manufacturers instructions (approximately 20 minutes).
  8. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours before serving.