Vanilla Ice Cream

I'm in desperate need of cleaning out my fridge and cabinets. Food really does pile up. I had a half of a vanilla bean in a jar that kept falling out of my cabinet every time I opened it, and I just HAD to get rid of it. I searched for an ice cream recipe that didn't call for sweetened condensed or evaporated milk (simply because I didn't have any). All I had was heavy whipping cream. I found this recipe on the food network website by Ina Garten (that woman can cook, you hear me). I had to split the recipe in half since I only had a half of a vanilla bean left. I thought it turned out really good. It's creamier than the other vanilla ice cream recipes I've tried, but I think I'd prefer the version that I grew up with. I'll probably make this one again since it's so easy (and good). I poured some homemade chocolate syrup on top (recipe to come later.... stay tuned).

Ingredients:
3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean

Directions:
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved (I also threw the whole bean in there). Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Serve right away or spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

Aug. 28, 2008:
Last night Aubrey ate some of this ice cream, and he said I could sell it for $85 per gallon. He loved it THAT much. When he tasted it, he said, "THIS is what ice cream should taste like." He actually went to the grocery store tonight and bought more vanilla beans so I could make some more.