Every Season is Ice Cream Season!

The Best Vanilla Ice Cream Recipe

2 cups heavy cream, preferably organic and not ultra-pasteurized
2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
½ vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
½ teaspoon salt, more to taste

In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
Drizzle your favorite flavor of Jem!