#1 Easy Vanilla Bean Ice Cream
2 cups heavy (whipping) cream, chilled
2 cups half & half, chilled
3/4 cup sugar
1 fresh vanilla bean, or 2 tsp. real vanilla extract
In a large bowl, whisk together the cream, half & half and sugar. Split aprt the vanilla bean very carefully with the tip of a sharp knife, scrape out all of the the seeds, and stir them into the mixture. (Or add your vanilla extract of choice , we prefer high quality real extract and not imitation)
Pour into your ice cream machine and freeze according to the manufacturer’s directions. Makes about 2 L.
- Using an electric mixer on high speed, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes.
- Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.