Vanilla Ice Cream {Philadelphia-Style}

I never knew vanilla ice cream could be so good until I made it homemade!  I absolutely love having my own ice cream maker!  As much as I love to try new kinds the one I most often make is this simple vanilla ice cream.  I wasn't sure how I'd like it since I had first tried and loved the custard base vanilla ice cream, which is called French Style.  This style of ice cream, Philadelphia style, is made without eggs and is quick to make.

This vanilla ice cream is super simple. All you do is warm up a cup of the cream with the sugar and vanilla bean then add in the rest of the ingredients, chill, churn and serve!  I love this because it's perfect for about any mix in. I've added fruit ripples to it, candy bars and used it to make an absolutely amazing frozen dessert. (Recipe coming very soon!)

Vanilla Ice Cream {Philadelphia-Style}
Recipe slightly adapted from The Perfect Scoop by David Lebovitz
Makes 1 quart
Ingredients:
3 cups heavy cream or 2 cups heavy cream and 1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise (or 1 Tbsp. vanilla bean paste)
3/4 teaspoon vanilla extract

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  (If using vanilla bean paste add instead of pod) Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  When ready to churn, remove the vanilla bean pod, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.