Vanilla Ice Cream, Philadelphia Style

By stancec44

From the Perfect Scoop book. Bruce's favorite.

Ingredients

• I make double batch always, so have those measurements here. If one batch, cut in half.
• 6 6 6 c. heavy whipping cream
• 1 1/2 1 1/2 1/2 c. sugar (little less)
• 2 2 2 pinches salt
• 2 2 2 vanilla beans, split in half lengthwise
• 1 1/2 1 1/2 1/2 tsp. vanilla bean paste

Preparation

Step 1

Pour 2 c. of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla beans into the saucepan and add the pods to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove the pan from the heat and add the remaining 4 c. cream and the vanilla bean paste.

Chill the mixture thoroughly in the fridge. When ready to churn, stir and strain the mixture into a large glass measuring cup (may not hold all the mixture, so may have to do again). Pour into the ice cream maker and make according to instructions.

I rinse the vanilla bean pods lightly, and put in a container with sugar.