Vanilla Ice Cream {Philadelphia-Style}

5 from 6 votes

Author Becky slightly adapted from The Perfect Scoop by David Lebovitz

Ingredients

▢ 2 cups heavy cream
▢ 1 cup whole milk
▢ 3/4 cup sugar
▢ pinch of salt
▢ 1 vanilla bean (split in half lengthwise (or 1 Tbsp. vanilla bean paste))
▢ 1 1/2 teaspoons vanilla extract

Instructions

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. (If using vanilla bean paste add instead of the pod) Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream and the milk). Stir in the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean pod, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.