Vanilla Bean Ice Cream
Who needs a recipe for Vanilla Bean Ice Cream? All of us! A scoop alongside pumpkin pie, apple crisp, under a cloak of Hot Fudge Sauce or all by itself, there is a reason why vanilla ice cream is still the #1 seller of all the flavors. But why buy when you can easily make an even better version? Yes, you do need an ice cream maker but you will be rewarded with the ice cream of your dreams. This recipe is from Laurie McNamara’s Simply Scratch, as is the glorious Glazed Butter Rum Cake.
Excerpted with permission from Avery, a member of Penguin Group, a Penguin Random House Company. Simply Scratch, Copyright 2015 Laurie McNamara.
Double the vanilla. Doubly delicious. One extremely easy vanilla bean ice cream. This recipe requires an ice cream maker. If you don’t have one, I’d seriously recommend buying one right away—besides using it for this recipe, making ice cream is loads of fun and a great family activity. My girls and I always love hanging out and making ice cream together.
TOTAL TIME: 1 HOUR 5 MINUTES, PLUS 4 HOURS OVERNIGHT COOLING TIME
- 2 cups heavy cream
- 2 cups half-and-half
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- Pinch of sea salt
- 1 large vanilla bean
- In a large bowl with a pour spout, whisk together the cream, half-and-half, sugar, vanilla, and sea salt until the sugar has dissolved. Split the vanilla bean in half lengthwise and use the back of your knife to scrape out the seeds. Add the vanilla bean seeds plus the pod to the cream mixture, stir, cover, and chill in the refrigerator for 1 hour.
- Remove and discard the pod before pouring the ice cream base into your ice cream maker and blend until thick according to the manufacturer’s instructions. Transfer the ice cream into a freezer-safe container and freeze for 4 hours to overnight.
- Set the ice cream out to soft en for 20 minutes prior to scooping and serving.