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Old-Fashioned Vanilla Bean Ice Cream




Source of Recipe


BHG


Recipe Introduction


Makes 1-1/2 quarts



List of Ingredients




Prep: 10 minutes
Chill: 4 hours
Freeze: 20 minutes

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

Recipe



1. In a large saucepan heat and stir half-and-half, sugar, and vanilla bean (if using) just to a simmer. Remove from heat. Remove vanilla bean; let cool.
2. 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 and chill about 4 hours.
3. Freeze mixture in ice-cream freezer according to manufacturer¿s directions. Ripen 4 hours. Makes 1-1/2 quarts.
*Note: Omit heating the mixture if using vanilla extract.
Bean There: Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open.

Seeds of Flavor: 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.