Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup sugar
3. 1 whole vanilla bean (or 2 tsp pure vanilla bean paste)
4. 1 tsp pure vanilla extract
5. ¼ tsp salt

Infuse the Vanilla Bean:

1. Slice the vanilla bean pod lengthwise and scrape out the tiny seeds with the back of a knife.
2. In a saucepan, combine the cream base, sugar, vanilla bean seeds, and the empty vanilla pod.
3. Heat over medium-low, stirring until the sugar dissolves and the mixture is warm (do not boil).
4. Remove from heat and let the vanilla infuse for 30 minutes for a deeper flavor.

Prepare the Ice Cream Base:

1. Remove the vanilla pod from the mixture and whisk in the vanilla extract and salt.
2. Transfer to a bowl, cover, and chill for at least 4 hours or overnight for the best flavor and texture.

Churn & Freeze:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 6–8 hours or overnight until firm.

Serve & Enjoy!

Scoop and enjoy this artisan vanilla bean ice cream in a cone, bowl, or alongside warm desserts like pies, brownies, or fruit crisps for a truly indulgent treat.

Serving Suggestions:

1. Top with fresh berries for a fruity contrast.
2. Pair with cookies or brownies for an irresistible combination.
3. Drizzle with caramel or chocolate sauce for an extra decadent touch.