Vanilla Bean Ice Cream

Method

1. 1

   Scrape the vanilla beans

   Split the vanilla pods lengthwise and scrape out the seeds with the back of a knife. Reserve the pods for infusing.

   
2. 2

   Infuse the condensed milk

   Stir vanilla seeds, extract, and a pinch of salt into the condensed milk. Mix well and let it sit for 5 minutes to bloom.

   
3. 3

   Whip the cream

   In a chilled bowl, whip the heavy cream to stiff peaks using a hand mixer on high speed, about 3–4 minutes.

   
4. 4

   Fold together

   Gently fold the vanilla condensed milk into the whipped cream in three additions, using a spatula. Keep the mixture light and airy.

   
5. 5

   Freeze

   Pour into a loaf tin or freezer container. Press cling wrap directly onto the surface. Freeze for at least 6 hours or overnight.

   
6. 6

   Serve

   Let sit at room temperature for 5 minutes before scooping. Serve in chilled bowls with a drizzle of honey if desired.