Vanilla Bean Ice Cream
3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract
Pour 1 cup 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 to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup 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. You can find the recipe to my favorite chocolate chip cookies right here: Chocolate Chip Cookies
After making the ice cream and freezing over night I put one scoop of ice cream in between two cookies and rolled it in chocolate chips. I then froze them again overnight and enjoyed the heck out of them the next day! They're so yummy.
As seen on: Katherine Martinelli