6 cups light cream
1-1/4 cups sugar
2 vanilla beans, 3″ size, split
1/8 teaspoon salt
In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze.
NOTE:
A key recipe, use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction.