Ice cream is one of those foods that seem to define summertime. Breaking out the old ice cream maker, loading it up with ice and salt and listening patiently for the noisy churning to abruptly come to and end are a part of many of our childhoods all across the country.
Nothing epitomizes this more than homemade vanilla ice cream.
Plain Jane, some may say, but the simplicity of vanilla beans, fresh milk and cream come to together (in the matter of 30 minutes to an hour) to create something spectacular.
Homemade Vanilla Bean Ice Cream
- 2 cups heavy cream, divided
- 1 cup whole milk
- 1/2 cup sugar
- Pinch of salt
- 1 vanilla bean, split lengthwise
- 1 tsp. vanilla extract
Combine half of the cream with sugar and salt in a medium saucepan.
Carefully scrape the seeds from the vanilla bean with the tip of a knife or prong on a fork into the pan. Drop in the vanilla pod for good measure.
Heat your vanilla mixture over medium-high heat, stirring every so often, until all the sugar is dissolved.
Remove from the heat and stir in the remaining cream, the milk and the vanilla extract.
Cover and refrigerate until the mixture is chilled, about two hours.
Before churning, make sure you remove any pods.
Freeze in an ice cream maker according to the manufacturer's instructions.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the "Oprah Winfrey Show" and has appeared on Food Network's "The Best Of..." Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.
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