Old-Fashioned Vanilla Bean Ice Cream

This recipe makes 1 1/2 quarts of ice cream, which is just right for the smaller iceless models and will work in larger ice-cream makers as well. Consider doubling the recipe and using a 4-quart freezer if you want to satisfy a hungry crowd. Prep: 10 minutes Chill: 4 hours Freeze: 20 minutes Ripen: 4 hours

2 1/2 cups half-and-half, light
      cream, or whole milk
3/4 cup sugar
1 4- to 6-inch vanilla bean or
1 Tbsp. vanilla extract(*)
1 1/4 cups whipping cream

In a large saucepan heat and stir half-and-half, sugar, and vanilla bean (if using) just to a simmer. Remove from heat. Remove vanilla bean; let cool. Using a paring knife, slit vanilla bean lengthwise. Scrape out seeds. Stir seeds (or vanilla extract, if using) and whipping cream into milk mixture. Cover; chill about 4 hours. Freeze mixture in ice-cream freezer according to manufacturer's directions. Ripen 4 hours. Makes 1 1/2 quarts.

To make "cookies and cream" add your favorite crushed cookies.

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