Homemade Vanilla Ice Cream

Ingredients

• 1 vanilla bean (or sub 1 tablespoon vanilla extract)
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup granulated cane sugar (or sub 1/2 cup maple syrup)
• 1/4 teaspoon salt
• optional: 2 tablespoons milk powder (or whey protein powder) and 1/4 teaspoon xanthan gum

Direction

1. If using a real vanilla bean, split it in half lengthwise using the tip of a sharp knife and scrape the seeds into a medium saucepan. Add the pods. 
2. Place the whole milk, heavy cream, sugar, and salt in the same saucepan in a medium pot and heat over medium heat, gently heating. 
3. Stir until sugar has dissolved, lowering the heat to prevent it from coming to a simmer.  Once the sugar has dissolved, remove from heat and chill. (See notes for our “cheater version”- no chilling required.)
4. FYI, the longer you chill the mixture the more flavorful the ice cream will become (2- 24 hours). 
5. Using a slotted spoon, remove the vanilla pods. Transfer the ice cream mixture to the ice cream maker and churn according to its instructions.
6. Eat right away or immediately store.
7. To store, place it in a wide, shallow glass container, top it with parchment paper, and press it against the ice cream (this will prevent ice crystals). Cover with a lid and wrap with a kitchen towel, placing in the back of the freezer away form the door. 
8. To scoop frozen ice cream, dip an ice cream scoop in cold water and shake it off before using.