Greg's Best Homemade Vanilla Ice Cream (With Vanilla Bean Or Pure Vanilla Extract)

A Delicious & Creamy
Homemade Ice Cream!

Ingredients:

5 1/2 cups heavy whipping cream

5 1/2 cups half & half (or 2 3/4 cups heavy cream and 2 3/4 cups whole milk)

2 cups granulated sugar

3 vanilla beans**

1/2 teaspoon pure vanilla extract**

2 teaspoons coarse sea salt (optional)

**If you do not have vanilla beans, increase the pure vanilla extract to 2 teaspoons.

Method:

In a large saucepan, or dutch oven, stir together the cream, half & half and sugar.

Cut the vanilla beans in half. Scrape out the dark centers of each pod. Add both the scrapings and pods to the liquid. 

Bring to a simmer over medium low heat. Do not allow to boil.

Remove from the heat and if desired, stir in the salt. Allow the mixture to cool completely before transfering to an airtight container. Refrigerate for 4 hours or up to 48 hours.

Prepare your ice cream maker as directed. Pour the prepared mixture through a seive to remove the pods. Add to the ice cream maker machine and process as directed.

Transfer the blended ice cream to an airtight container and freeze for one hour before serving. Makes 4 quarts.

Note: It is a family tradition for my husband to make homemade ice cream for the 4th Of July holiday. This recipe is his best and favorite vanilla bean recipe. We garnish with fresh blueberries, strawberries and whipped cream to celebrate the red, white and blue.