Ingredients:

  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 3/4 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tbsp pure vanilla extract

Instructions:

  1. Combine the granulated sugar, salt, and chilled whole milk in a large bowl. Whisk vigorously for 2-3 minutes until the sugar crystals have completely dissolved and the liquid looks clear.
  2. Stir in the heavy cream and vanilla extract until the mixture is uniform and smooth.
  3. Cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 6 hours.
  4. Pour the chilled base into your frozen ice cream maker bowl. Turn the machine on and churn according to the manufacturer's instructions, usually 20 to 25 minutes, until it reaches a soft serve consistency.
  5. Alternatively, for no-machine method, pour the base into a shallow metal pan and freeze. Every 30 minutes, vigorously whisk or mash the ice cream with a fork to break up ice crystals for 3-4 hours.