2teaspoonspure vanilla extractUse clear vanilla if you prefer
generous pinch vanilla bean powder
pinchsalt
Instructions
In a large saucepan over medium-low heat, add heavy cream, whole milk, granulated sugar and light brown sugar.
Stir until sugar has dissolved.
Let mixture heat until it becomes a bit frothy. (do not boil)
Remove from heat and place mixture in a large bowl.
Let cool slightly and stir in vanilla extract & vanilla bean powder.
Stir in a pinch of salt.(Taste to make sure the vanilla flavor is to your liking.)
Cover with plastic wrap, being sure the plastic wrap touches the surface of the mixture to prevent the top from developing a skin.
Refrigerate for 3 hours. (Overnight if possible. It NEEDS to be really cold)
Remove from fridge and follow the directions of your ice cream maker.
After churning in the ice cream maker for about 20 minutes (for my Cuisinart machine), pour ice cream into an ice container and freeze overnight if you prefer a harder ice cream. (Homemade, eggless ice cream has firm, soft-serve texture)