Vanilla Ice Cream

Ingredients:

• 2 cups half-and-half
• 1 cup whipping cream
• 14 tablespoons (7/8 cup) sugar
• 2 tablespoons peach preserves (not jelly)
• 1 vanilla bean

Tools:

• Frying or candy thermometer
• Large saucepan
• Ice cream maker
• Refrigerator

Directions:

Split and scrape the vanilla bean. Combine all ingredients in the saucepan over medium heat. Attach thermometer to the pan. Stir occasionally, bringing mixture to 170°F. Remove from heat and allow to cool slightly. Remove the vanilla bean, rinse, and wrap in paper towel. (Use bean remnants to make vanilla sugar.) Pour mixture into a airtight container and refrigerate overnight to mellow flavor and texture.

Freeze mixture in ice cream maker according to unit’s instructions. The mixture will not freeze solid in the machine. Once volume has increased by 50% to 75% (and reached soft-serve consistency), move the mixture back to an airtight container and harden in the freezer for at least 1 hour before serving.