Vanilla ice cream delicious on its own and also is such a wonderful complement to any dessert from pie to cake to fruit. I make mine over a few days, so the vanilla beans spend plenty of time soaking in the cream mixture, infusing it.
Very Vanilla Ice Cream
2 cups heavy cream
1 cup half & half
3/4 cup vanilla sugar
2 vanilla beans, split
1 tablespoon vanilla extract
Start by putting a split vanilla bean into the heavy cream carton, close the container and give it a good shake. Keep in the fridge until ready to make ice cream mixture. (I generally do this at least a day in advance).
Mix together half & half and sugar in a small saucepan. Split other vanilla bean and scrape 'caviar' into the mixture. Then add in the vanilla bean pod. Cook over low heat until the sugar has completely dissolved into the half & half.
Once dissolved, remove from heat and stir in cream (with the vanilla bean that has been steeping in it) and vanilla extract. Refrigerate this mixture until very cold or overnight.
When cream mixture is thoroughly chilled, freeze it according to your ice cream maker's instructions.