Vanilla Bean Ice Cream

Cimino Family
Nothing is better than Vanilla Ice Cream made from real vanilla beans.
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Course Dessert
Cuisine American

Ingredients
  

  • 2 cps Milk
  • 1 cp Sugar
  • 1/4 tsp Kosher Salt
  • 2 cps Half and Half
  • 2 cps Manufacturing Cream (Heavy Cream)
  • 2 ea Vanilla Beans (Madagascar if available)

Instructions
 

  • In a sauce pot, scald Milk. Add Sugar and Salt and stir until dissolved.
  • Cut the Vanilla Beans in half lengthwise to expose the beans. Careful they are sticky and very tiny. Gently scrape the beans out with a spoon and add to the mixture. Add the bean stalks into the mixture as well.
  • Add 1/2 and 1/2 and the Manufacturing Cream and stir until combined well. The mixture should be very hot but not boiling. You want to extract as much Vanilla Bean as possible from the stalks. Cook until thickening occurs.
  • Let the mixture cool. 24 hours is best. It can be made the day before service.
  • Day of churning! Remove the vanilla Bean stalks from the mixture but make sure you get every bit of bean from the stalks. Squeeze it, crumble it, do whatever you can to get it all. Use a splash of cream to wash it all out into the mixture. Remove any strands of stalk that might come loose. Add the mixture to the metal container of an ice cream maker and set into the mixer. If adding a flavor do that now to the container. add a little bit at a time mixing well each time. You can also pause the maker at times to check the mixture is to taste. Add more flavor as needed.
  • Follow the directions of your maker. I recommend highly to use an old fashion bucket and motor type to get the best results. Have plenty of Ice and Rock salt on hand. The idea here is to salt the ice to obtain a higher level of cold to achieve that magical moment when liquid becomes a delicious ice treat.