- 2 c heavy cream
- 1 c whole milk
- 3/4 c sugar
- pinch of kosher salt
- 2 whole vanilla beans, split down the middle lengthwise
Combine all ingredients in heavy pot and cook over medium heat, whisking occasionally. Remove from heat just before it boils.
Remove vanilla bean pods, scrape seeds into pot with back of knife. Return pods to pot and stir to combine.
Pour mixture into shallow pan. Cool slightly, then cover and refrigerate until thoroughly chilled, about 1-2 hours.
Remove vanilla bean pods and discard. Churn. Freeze in tightly covered glass or plastic container until firm, at least 4 hours.
Makes 1 – 1.5 quarts.