Philadelphia Style Vanilla Ice Cream (Perfect Scoop)

2 cups heavy cream

1 cup whole milk

¾ cup sugar

pinch salt

1 vanilla bean, split lengthwise

¾ teaspoon vanilla extract

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. Warm over medium heat, stirring until the sugar is dissolved.

Remove from the heat and add the remaining 1 cup cream and the 1 cup of milk, and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and

reserving for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

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