I recently bought a new toy! So let’s make some # ice cream. I’m starting with my favorite flavor, Homemade Vanilla Bean Ice Cream.

I scream, you scream, we all scream for ice cream!

Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

Prep Time 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 to 2 minutes
Churn Time: 20 to 30 minutes
Total Time: 2 hours 37 minutes
Yields: 1 quart (8-1/2 cup servings)
Equipment: Ice cream maker, large mixing bowl, 1 (3-quart) saucepan

Ingredients:
3 cups of heavy cream
2/3 cup of granulated sugar
1/4 teaspoon kosher salt
1 vanilla bean, caviar (reserve the pod(s) for your sugar)
1 teaspoon of pure vanilla extract
Garnish:
A fresh sprig of mint

Instructions:
In a saucepan over medium-low heat, add heavy cream, granulated sugar, kosher salt, vanilla bean caviar, and vanilla bean pod. Heat the cream mixture just until the sugar has completely dissolved, 1-2 minutes. To test, take a clean finger and dip it into the cream mixture. Rub your two fingers together, and if you feel no grittiness, then the sugar has completely dissolved. Remove the pan from the heat, add vanilla extract, and whisk to combine.

Pour the mixture into a large bowl, through a strainer to catch the vanilla bean pod and any sugar that may not have dissolved completely. Next, refrigerate for at least 2 hours before pouring it into your ice cream maker.

Follow the manufacturer’s instructions for your machine for the time it takes to complete, usually between 20 and 30 minutes. Remove the ice cream, which is at the soft serve stage, and place it in a resealable quart container. Transfer the ice cream to the freezer until it hardens to the consistency you like. That’s it! You now have Homemade Vanilla Bean Ice Cream #icecream.

Serve the ice cream in your favorite ice cream dish with a sprig of fresh mint.

There you have it, my Homemade Vanilla Bean Ice Cream.

Notes:
1) Place the ice cream bowl attachment in the freezer the night before.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2014/06/04/my-recipe-for-apricot-and-blueberry-crumble/