Vanilla Bean Ice Cream

Vanilla Bean Ice Cream



  1. Slice vanilla bean open lengthwise and use the back of a knife to scrape the seeds from the pod. Put the seeds and the pod into a 1-quart or larger container and add hot water, steep for at least 15 minutes. Add cashews and soak overnight, if you have time, or for at least 15 minutes.
  2. Remove vanilla pod (not seeds), and add vanilla-cashew mixture to a blender with remaining ingredient (sweetener and salt) and blend at high speed until completely smooth when the blended mixture is rubbed between two fingers.
  3. Pour mixture back into the quart container and refrigerate overnight or until cool.
  4. Pour into an ice cream maker and proceed according to basic instructions for whatever model you have.