Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla bean paste (or 1 vanilla bean, split and scraped)
½ teaspoon salt
Directions:
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla bean paste (or scraped seeds from the vanilla bean), and salt until the sugar is dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 25-30 minutes).
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
Notes:
For an even richer flavor, you can steep the vanilla bean in the heavy cream and milk mixture for 30 minutes before whisking in the sugar and salt.
Serve with your favorite toppings, such as chocolate sauce or fresh fruit, for a delightful treat.
