Vanilla Coffee Creamer in 45 Minutes

Instructions:

1. Split the bean. Use a paring knife to slice the vanilla bean lengthwise. Note: Don't cut all the way through; just open it like a book.
2. Scrape the seeds. Run the back of your knife down the inside of the pod to collect the sticky black seeds.
3. Combine ingredients. Place the 2 cups half and half, 1/3 cup sugar, and the scraped seeds into your saucepan.
4. Add the pod. Toss the empty vanilla pod into the pot as well; there's still tons of flavor in the skin.
5. Warm the mixture. Heat over medium low until small bubbles form around the edges (about 160°F). Do not let it reach a rolling boil.
6. Dissolve the sugar. Whisk gently for 2 to 3 minutes until you no longer feel granules at the bottom.
7. Start the steep. Remove from heat and cover the pan with a lid. Note: This traps the steam and aromatics.
8. Wait patiently. Let the mixture sit for 40 minutes. This is where the magic happens.
9. Finish and cool. Stir in the 1 tsp pure vanilla extract. Remove the spent pod.
10. Bottle and chill. Pour into your jar and refrigerate until completely cold to the touch before using.