Hey everybody! Now i know it’s not exactly the right season for ice cream, but who really needs to define which season ice cream is best enjoyed, right?!
This recipe is really easy to whip together, and the taste is so creamy & divine! 🙂
Makes 1 quart
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
Store in an air tight container and freeze for an additional 2 hours.