The only thing to know about ice cream toast is that it requires vanilla sugar. To make vanilla sugar slice a vanilla bean lengthwise, scrape the seeds with the back of a spoon and mix well with good quality sugar. The beans will be sticky and hard to incorporate while wet, and I like to leave the pod in the container so the sugar absorbs the flavor as it ages.
Pictured is my homemade white bread, 78% hydration, 15 hour bulk ferment made with Central Milling flour. I basically follow the directions laid out in Flour Water Salt Yeast by Ken Forkish.
You can use it right away, but it will mature over a couple weeks and last for a while – except that it goes really well on buttered toast and you may find yourself making new before the jar is even ready.
I make a vanilla salt, which is the same concept only with artisanal salt instead of sugar – but I use it less, because it’s hard to find ways to use it.