Start by measuring out the ingredients listed. you'll find more tips and substitutions on the blog. YOU'LL ALSO FIND A LINK TO MY DAIRY FREE COCONUT ICE CREAM.
NEXT ADD THE SPLIT VANILLA BEAN ALONG WITH THE HALF AND HALF AND COOK OVER MEDIUM HIGH UNTIL THE MIXTURE JUST BEGINS TO THICKEN, BUT DOESN'T COME TO A BOIL.
POUR IT OVER A FINE MESH SIEVE TO REMOVE ANY BITS. THEN ADD THE VANILLA BEAN BACK TO THE STILL WARM CUSTARD TO CHILL IN THE FRIDGE. THE TEXTURE WILL BE SLIGHTLY THICKENED LIKE THE ABOVE PHOTO.
ONCE THE CUSTARD ICE CREAM BASE IS THOROUGHLY CHILLED, USE YOUR FINGERS TO 'SCRAPE' THE VANILLA BEAN SEEDS FROM THE PODS INTO THE CUSTARD. THEN FREEZE ACCORDING TO THE INSTRUCTIONS FOR YOUR ICE CREAM MAKIER.
THE ICE CREAM IS DONE WHEN IT'S SOFT SERVE TEXTURE AS PICTURED. REMOVE IT FROM THE ICE CREAM MACHINE AND TRANSFER IT TO A FREEZER SAFE CONTAINER TO FREEZE FOR A FIRMER TEXTURE.