- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup fair trade cane sugar
- pinch of kosher salt
- 2 whole fair trade vanilla beans, split down the middle lengthwise
- 2 tsp. fair trade cinnamon
Combine all ingredients in a heavy-bottomed saucepan and cook over medium heat. Whisk occasionally and remove from the heat just before the mixture comes to a boil. Carefully remove the vanilla bean pods with tongs. Scrape out the seeds with the back of a knife and stir in the seeds, and put back the empty pods in the pot as well. Pour the mixture into a bowl and let chill in the refrigerator for 1-2 hours.
When the mixture is completely chilled, remove the vanilla bean pods and discard. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions (ours is a Cuisinart). Use a rubber spatula to transfer it into a glass or plastic freezer container. The ice cream will be soft, so cover tightly and freeze until firm for at least 4 hours.
Recipe inspired by Molly Moon’s Homemade Ice Cream by Molly Moon Neitzel and Christina Spittler. Makes 1- 1 1/2 quarts.