Vanilla bean ice cream is the classic ice cream you know and love! Flecked with real vanilla bean, this egg-free ice cream is dreamily smooth and creamy.
Make sure to freeze the container of your ice cream maker at least a day in advance.
Using a paring knife, split open the vanilla bean lengthwise. Scrape out as many seeds as you can and put into a small saucepan along with the vanilla bean pod.
Add 1 cup heavy cream, sugar, and salt and heat over medium. Whisk to dissolve the sugar. Once completely dissolved, remove from heat and let cool to room temperature.
Add the remaining 1 cup heavy cream, milk, and vanilla bean paste and whisk to combine. Cover and chill mixture in the refrigerator 4 hours or longer.
When ready to churn, set up your ice cream maker. Remove the vanilla pod from the liquid, dry and set aside for another use. Whisk liquid to reincorporate ingredients, then pour into ice cream machine. Churn according to manufacturer's instructions.
Serve directly out of the ice cream maker or store in containers.