1.5 cups heavy cream (as fresh as you can get it!)
1.5 cups whole milk (ditto!)
1 cup sugar
1/2 a vanilla bean, split lengthwise
In a medium saucepan, combine the cream, milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, then cook until bubbles form around the edges of the pan. Remove from heat. Add the vanilla bean, scraping the seeds into the milk, and let stand for about a half hour. Cover and chill for at least 3 hours, or until thoroughly chilled.
Remove the vanilla pod and transfer the mixture into an ice cream maker. Freeze according to the manufacturer's instructions. Makes 1 quart. Enjoy! -Diana