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PdfGet out a saucepan, heating it over medium heat. Add together your vanilla bean, heavy cream and almond milk.
Bring it all to a simmer, reducing to low heat. Let it simmer for five minutes, and then let it cool.
Take out your vanilla bean, and then scrape the seeds out and back into the mixture.
Divide between molds after stirring, allowing it to freeze for four hours before serving.