This classic no-cook custard base comes together with just cream, milk, sugar, and real vanilla bean for that unmistakable flecked, aromatic finish. A touch of fine sea salt sharpens the sweetness and lets the vanilla shine through in every scoop. Since there's no cooking or tempering required, you simply whisk, chill, and churn until it's thick and holds a soft-serve consistency. The result is a dense, ultra-creamy scoop with a clean, pure vanilla flavor and none of the iciness that can plague homemade batches. It's an easy one to keep in your peanut free freezer rotation, whether you're topping a warm slice of pie or eating it 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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