Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
- ⅛ teaspoon salt
- Instructions
- In a large bowl, whisk together the sugar and salt.
- Add the whole milk and whisk until the sugar dissolves, about 2–3 minutes.
- Stir in the heavy cream and vanilla extract.
- Cover and chill the mixture in the refrigerator for at least 2 hours (overnight is even better).
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes.
- For soft-serve consistency, enjoy immediately. For firmer ice cream, transfer it to an airtight container and freeze for 2–4 hours before serving.Tips for the Best Results
Tips for the Best Results
- Use high-quality vanilla extract or a vanilla bean for the richest flavor.
- Chilling the base thoroughly before churning helps create a smoother texture.
- Store in an airtight container with a piece of parchment or plastic wrap pressed against the surface to minimize ice crystals.
No Ice Cream Maker?
- Pour the chilled mixture into a freezer-safe container.
- Freeze for 45 minutes.
- Stir vigorously with a fork or whisk, scraping the frozen edges into the center.
- Repeat every 30–45 minutes for about 3–4 hours, until creamy and frozen.
This recipe makes about 1 quart (4–6 servings) of vanilla ice cream. You can also customize it by mixing in chocolate chips, crushed cookies, fresh berries, caramel swirls, or toasted nuts during the last few minutes of churning.
