Just when you thought National Ice Cream Month couldn’t get any better, we bring you Innis & Gunn Ice Cream.
Recipe:
1. Combine 2 cups heavy cream, 1 cup 2% milk, and 1 1/3 cups granulated sugar in a medium sized saucepan over medium heat.
2. Cut one vanilla bean down the middle, scrape out the seeds, and add both the seeds and the bean to the saucepan with the cream.
3. Heat the mixture, stirring constantly, until the sugar has dissolved. Do not let this mixture simmer or boil!
4. When the sugar has dissolved, remove from heat and let cool to room temperature. Remove the vanilla bean.
5. Add 12oz of Innis & Gunn Original, and place in fridge until chilled (approx. 1 hour).
6. Pour into two freezer-safe containers, and place in freezer. Stir once an hour until desired consistency is reached (approx. 6 hours).
For more information on Innis & Gunn view: www.innisandgunn.com
