Ingredients
Scale
6 Quart
- 4 cups whole milk
- 2 3/4 cups sugar
- 3/4 teaspoon kosher salt
- 5 cups heavy whipping cream
- 3 cups half and half
- 3 tablespoons high quality vanilla
- 1 large vanilla bean pod, insides scraped
- rock salt
- 2 bags of ice
4 Quart
- 4 cups whole milk
- 1 3/4 cups sugar
- 1/2 teaspoon kosher salt
- 3 cups heavy whipping cream
- 2 cups half and half
- 2 tablespoons high quality vanilla
- 1/2 large vanilla bean pod, insides scraped
- rock salt
- 2 bags of ice
Instructions
- Measure out all of your ingredients.
- Pour milk into heavy dutch oven.
- Turn heat on low and scald milk. (heat until there are bubbles around the edge of the dutch oven).
- Add sugar and salt and whisk until combined.
- Stir in half and half, whipping cream, vanilla, and vanilla pod contents.
- Throw the vanilla pod into the mixture as well (don’t worry, you will remove it before freezing)
- Pour the contents into a container with a lid and chill at least 30 minutes, preferably overnight.
- Once chilled, pour the mixture into the ice cream canister. You will see the vanilla pod floating towards the bottom. You can remove it now.
- Place the dasher inside the canister and cover with lid.
- Meanwhile, fill the wooden bucket 1/2 full with water.
- Allow to sit 60 minutes to soak up water. Discard water after use.
- Place the canister inside the bucket.
- Layer the rock salt and ice to the top of the canister.
- Gently lay a towel over the top of the ice cream maker.
- Plug in and allow the ice cream make to do its thing.
- When ice cream maker starts to struggle, the ice cream is ready.
- Check to make sure the ice cream is firm.
- Place more salt and ice on top of canister and allow to sit chilling until ready to serve.
Notes
- Please use a high quality vanilla, not imitation, or the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: desserts
- Cuisine: American
Keywords: vanilla bean ice cream, desserts