- 3 C heavy cream, or 2 C heavy cream and 1 C whole milk
- 3/4 C sugar
- Pinch of kosher or sea salt
- 1 vanilla bean, split in half lenthwise
- 3/4 tsp vanilla extract
Pour 1 C of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod as well. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 C cream or the remaining 1 C cream and the milk, and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
The Perfect Scoop