Vanilla Ice Cream

2 cups half and half 

1 cup heavy whipping cream 

1 C (minus 2 Tbsp) sugar

2 Tbsp peach preserves (this will not make your ice cream taste like peach) 

1 vanilla bean split 

Split the vanilla bean down the center and then scrape the seeds add the seeds and pod to the rest of the ingredients in a sauce pan. On medium to low heat bring to 170 degrees stirring occasionally. If you don’t have a thermometer bring it until steaming and you see the first bubble, but DO NOT let the mixture boil. Remove from heat and cover. Once cooled to room temperature store in refrigerator overnight. Remove vanilla bean husk and churn using your ice cream machine’s instructions. 

NOTE: This makes a great base for all sorts of ice creams. Skip the vanilla pod and add chopped pistachios. Replace vanilla beat with a few teaspoons of mint extract, green food coloring, then add shaved chocolate while churning for mint chip.