Ingredients
- 3 cups heavy cream
- 2/3 cups sugar
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1 vanilla bean
Directions
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.
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By kaceejohn_11561891
Irving, TX
on September 06, 2011
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This is really good ice cream, especially with the actual vanilla bean. It also super easy! I served it at a party with plenty of toppings! Very yummy!!
By LemonLaura
Akron, OH
on July 26, 2011
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Delicious and so easy. This will be a go-to recipe for quick vanilla ice cream.
By Le Veurdre
on June 12, 2011
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This recipe came out perfect ! My husband (40+ French chef was doubtful and made me learn how to make crème anglaise ! He took it all back once he tried my ice cream. I told him of the ratings you had about it tasting too greasy. My first thought was maybe they're using junk cream. Jean (husband said they are probably whisking it. Don't blame it on Ina. I love watching your show. I'm an American that was dragged to France thirty years ago and am often homesick but I know good food and cooking now. Watching Ina makes me remember and I'm not so homesick. Thank you Ina.
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