This classic churned ice cream gets its signature richness and body from real vanilla bean, both the fragrant scraped seeds and the whole split pod steeped right into the base. A touch of pure vanilla extract and a pinch of sea salt round out the flavor, giving every scoop that deep, floral vanilla taste without any artificial shortcuts. The base chills until properly cold, then churns low and slow until it's thick, pale, and soft-serve smooth — the kind of texture that promises a dense, creamy scoop once frozen firm. A quick press of plastic wrap against the surface keeps ice crystals at bay, so what comes out of the freezer is glassy-smooth and scoops cleanly every time. It's a simple, straightforward treat that fits neatly into a gluten free freezer stash, perfect for topping a warm cobbler or enjoying straight from the container.
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In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved, about 2 minutes. The mixture should feel smooth between your fingers with no gritty texture.
Add the vanilla bean seeds and the scraped pod, the vanilla extract, and the fine sea salt to the cream mixture. Whisk briefly to distribute the seeds evenly throughout.
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