Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this insulated ice cream container and it’s the best! It helps keep a soft ice cream texture, rather than freezing too hard.

1. In a medium saucepan over medium heat, add the cream, milk, raw cane sugar, and salt. Slice the vanilla bean in half, and using a knife, scrape the vanilla bean paste from each half and put into the mixture. Heat and stir for a few minutes until the raw cane sugar is dissolved. It should dissolve before the mixture even gets very warm.
2. Transfer the mixture to the refrigerator and chill for 2-3 hours at least, or overnight.
3. Pour the cold mixture into the prepped ice cream maker and churn until thickened, about 30-35 minutes. 
4. The ice cream will have a soft-serve texture. If a firmer consistency is desired, transfer the ice cream to an insulated ice cream container and place in the freezer for a few hours. See notes if you don’t have an ice cream container.
5. Please let me know if you try this recipe by leaving a rating and a comment!