If it's one thing I can never get enough of it's ice cream. I'm not much of a cake person so growing up I always had ice cream instead of cake. Most of the time I find cake to me too sweet. Of course my taste buds have changed over time and I'll actually have a piece of cake when it's offered to me now. This recipe was very easy and other than waiting for it to freeze it didn't take long at all.
Ingredients:
2 cups heavy cream, divided
1 cup whole milk
¾ cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Directions:
Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.
Cover and refrigerate until the mixture is well chilled. Remove the vanilla bean before churning. Freeze in an ice cream maker according to the manufacturer’s instructions. I think it's best to make the ice cream a full 24 hours before you eat it.
Source: Annie's Eats
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