Nothing says summer like cold, creamy, homemade vanilla ice cream. This is a super-simple ice cream recipe with no eggs in it, but it still manages to be extra creamy. I've already made this twice in the last week--first on top of warm peach cobbler, then on top of warm cookie bars, then on top of my mom's homemade chocolate sheet cake (recipe to come soon), and finally just by itself as a just-before-bed snack. It is perfectly delicious any way you eat it. Hurry and enjoy this as you soak up these last few weeks of summer!
Perfect Vanilla Ice Cream
adapted from Alton Brown
1 2/3 cups heavy whipping cream
1 1/3 cups milk
3/4 cup + 2 Tb. granulated sugar
1 vanilla bean, split and scraped
2 tsp. vanilla extract
In large pot, scrape vanilla bean into sugar. Rub until well combined. Stir in whipping cream milk, vanilla, and salt. Add vanilla bean pod. Cook over medium-low heat until sugar is dissolved (do not boil). Remove from heat and cool completely in refrigerator for at least 2 hours. Freeze according to ice cream maker instructions. Enjoy!