Ingredients

• 2 cups half-and-half
• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1 vanilla bean, split and scraped

Preparation

1. In large bowl, combine all the ingredients and mix well.
2. Cover and refrigerate for 1 hour to allow flavors to blend.
3. Remove vanilla bean (rinse and dry it to use again).
4. Pour one cup of base into sandwich-sized plastic baggie and seal with heavy duty tape.
5. Return remaining base to refrigerator or repeat step 4 until all of base is in sandwich baggies.
6. Fill a 1-gallon plastic storage bag half full of ice.
7. Add 1/2 cup rock or sea salt.
8. Put sandwich baggie with base into water/salt bag. Seal tightly.
9. Put bags into a large garbage bag and cover with more salt and ice.
10. Seal garbage bag well.
11. Toss around for 15 minutes.
12. Carefully remove baggies until you reach the sandwich baggie.
13. RINSE SALT WATER FROM SANDWICH BAGGIE BEFORE OPENING.
14. Repeat steps 6-13 for each remaining sandwich baggie full of base.
15. You can store the sandwich baggies with finished ice cream in the freezer until you are ready to eat the ice cream.

Notes

Thanks to Kim.

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