A delightful and creamy vanilla ice cream recipe that is egg-free and easy to prepare.
Combine the half-and-half, sugar, and cornstarch in a medium saucepan.
Stir constantly to prevent lumps from forming.
Heat the mixture over medium heat, stirring constantly, until it thickens slightly.
Do not let the mixture boil to avoid curdling.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the mixture.
Scraping the seeds ensures maximum flavor extraction.
Remove the saucepan from heat and let the mixture cool to room temperature. Then, refrigerate it for at least 4 hours or overnight.
Chilling allows the flavors to meld and the mixture to thicken further.
Remove the vanilla pod and churn the mixture in an ice cream maker according to the manufacturer's instructions.
Ensure the ice cream maker bowl is pre-frozen if required.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 1 hour before serving.
This step helps firm up the ice cream for a scoopable consistency.
Serve the ice cream in bowls or cones and enjoy.
Garnish with fresh fruit or a drizzle of chocolate sauce for added flair.
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