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Carbonated_Brains · 06-25-2005, 06:15 PM

2 cups half-and-half
1 cup heavy/whipping cream
1 cup sugar
1 vanilla bean, split & scraped

Combine in saucepan, attach thermometer, heat to 170 degrees F stirring occasionally and take off the burner. Allow to cool slightly, remove the husk of the vanilla bean. Pour into a container, cover, and refridgerate overnight.

Pour mixture into ice cream maker and turn on, until the volume has increased by 50-75%. Just eye it. Spoon back into a container and refridgerate for 1 hour before eating.

Best ice cream I've ever had.

You can also swap 2 tbsp of sugar for 2 tbsp of fruit preserves (not jam or jelly).

06-25-2005, 06:15 PM	#4
Carbonated_Brains Does it show up here when I type? Join Date: Oct 2003 Location: Between the smoky layers of a prosciutto sandwich! Posts: 355	2 cups half-and-half 1 cup heavy/whipping cream 1 cup sugar 1 vanilla bean, split & scraped Combine in saucepan, attach thermometer, heat to 170 degrees F stirring occasionally and take off the burner. Allow to cool slightly, remove the husk of the vanilla bean. Pour into a container, cover, and refridgerate overnight. Pour mixture into ice cream maker and turn on, until the volume has increased by 50-75%. Just eye it. Spoon back into a container and refridgerate for 1 hour before eating. Best ice cream I've ever had. You can also swap 2 tbsp of sugar for 2 tbsp of fruit preserves (not jam or jelly).