5 oz. Finely textured cricket protein (Fine cricket TIP)
2 cups Heavy cream
1 cup Half and half
2/3rd cup Granulated sugar
2 Vanilla beans
1 tsp Natural vanilla extract
1) Split vanilla beans lengthwise, scrape seeds and reserve for later.
2) Gently heat cream and half and half in a small pot. Add sugar, vanilla extract, and vanilla seeds and whisk until sugar is dissolved.
3) Crumble the fine cricket TIP and place in a blender. Add half the cream mix and blend on high until the TIP is fully incorporated. Slowly add remaining cream mix and blend on high until all is fully mixed.
4) Filter mix through a fine sieve, transfer to ice cream machine and freeze while whipping. Transfer to a freezer-safe bowl and let stand for 3-4 hours in freezer to harden before serving.