Vanilla Sherbet

1. 1

   Cut the vanilla bean lengthwise and scrape out the seeds.

2. 2

   Place both the seeds and the pod in a saucepan along with the sugar, salt, water, milk, lemon juice and zest. Add only as much juice and zest as how lemon-y you want it to taste. I use the juice of 1.5 lemons and zest of one.

3. 3

   Heat the mixture until the sugar dissolves and it just begins to boil, about 7 minutes.

4. 4

   Add the 3 teaspoons of vodka and chill the mixture in the freezer until it just starts to freeze.

5. 5

   Beat the cream to soft peaks. While beating, slowly drizzle in all of the milk syrup mixture.

6. 6

   Churn in an ice cream maker until done, 35 minutes. Freeze overnight in the canister with plastic wrap pressed directly on the surface of the sherbet.

7. 7

   Enjoy.

No additional tips available.