Vanilla Bean Ice Cream

What is better to go with yummy fall desserts than some delicious vanilla ice cream?! I bought a kitchen-aid mixer a couple years ago and absolutely love it. One of the reasons I love it so much is that they have a really great line of attachements that you can add to it. One of those awesome attachments is an ice cream maker. There is something so satisfying about being able to make your own ice cream. The great thing about it is that it is so easy to do! So if you do have an ice cream maker of any kind, here is a great vanilla bean ice cream that will certainly become a regular in your freezer!

Ingredients
3 cups heavy cream (you can also do 2 cups heavy cream, 1 cup whole milk)
3/4 cup granulated sugar
1 vanilla bean seed
1 tsp vanilla extract
pinch of salt

- Slice vanilla bean and scrape vanilla bean seeds into pot filled with 1 cup of cream, sugar and salt. I did not use an actually vanilla bean in this recipe, I used my vanilla bean crush extract which has seeds in it. Just wanted to note that as it is another alternative.
- Heat the mixture over medium heat until the sugar is all disolved.

- Take mixture off the heat and pour into a bowl. Add the remaining two cups of cream and a tsp of vanilla extract (i used my no seed extract for this tsp) place in refrigerator until thoroughly chilled. I usually leave mine in overnight.

- Once the mixture has been thoroughly chilled, pour into the ice cream maker and follow directions according to whichever maker you have.
- For the kitchen-aid, I turn it onto Stir and let it churn for roughly 20-25 minutes. It will look like soft serve ice cream.

- Place ice cream into freezer safe container and let it ripen and harden up. I usually churn it in the morning before work and by the evening it is all set.