Vanilla Bean Ice Crème Recipe

Time3h

Serves6

Add a single scoop with caramel to any dessert or on the side

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Ingredients

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1
Prepare the Vanilla Bean
Slice the vanilla bean in half lengthwise and scrape out the seeds. Set both the seeds and the pod aside.
2
Combine Ingredients
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla bean seeds, and salt. Add the scraped vanilla pod as well.
3
Heat Mixture
Place the saucepan over medium heat and stir until the sugar has dissolved. Do not let it boil.
4
Chill Mixture
Once the sugar has dissolved, remove the saucepan from heat. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
5
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6
Freeze the Ice Cream
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.

7
Melt the Sugar
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a golden amber color.
8
Add Butter
Once the sugar is melted, add the unsalted butter and stir until melted and combined.
9
Incorporate Cream
Carefully pour in the heavy cream while stirring. The mixture will bubble up, so be cautious.
10
Finish the Sauce
Remove from heat and stir in the vanilla extract. Let the caramel cool before serving.