Homemade Ice Cream Recipe

*See notes if using xanthum gum and/or milk powder

1. 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. 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. 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. 4

   TIP: The longer you chill the mixture, the more flavorful the ice cream will become (2- 24 hours).

   120 min
5. 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. 6

   Eat right away or immediately store.

7. 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 from the door.

8. 8

   To scoop frozen ice cream, dip an ice cream scoop in cold water and shake it off before using.