Philadelphia Vanilla Ice Cream
- 1 ¾ cups heavy cream
- 1 ¼ cups whole milk
- ¾ cup sugar
- 1/8 teaspoon fine sea salt
- 1 tablespoon vanilla extract, or 1 vanilla bean split in half lengthwise
- Optional: 2 cups of add-ins; soft brownies, cookies and blondies all work well
Pour 1 cup of the cream into a saucepan and add the sugar and salt. Scrape the seeds of the vanilla bean into the pot and add the pod as well. Warm over medium heat just until the sugar dissolves. Remove from the heat and add the remaining cream, the milk, and the vanilla extract if you are using extract. Stir to combine and chill in the refrigerator.
When ready to churn, remove the vanilla pod, whisk the mixture again and pour into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer to an airtight container and place in the freezer until ready to serve.
Notes: you can add a tablespoon of scotch as well.