Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine the whole milk, granulated sugar, and salt. Whisk vigorously until the sugar crystals have completely vanished and the liquid looks clear.
  2. Stir in the heavy cream and vanilla extract until combined, ensuring not to over-beat to avoid creating butter clumps.
  3. Pour the mixture into a pre-frozen ice cream maker bowl and churn according to the manufacturer's directions—usually about 20 minutes—until it reaches a soft-serve consistency.
  4. Alternatively, for the no-machine method, pour the base into a shallow container and freeze for 45 minutes, then whisk or beat with a hand mixer to break up crystals. Repeat every 30 minutes for 2-3 hours.
  5. Transfer the ice cream into a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent air contact.
  6. Freeze for at least 6 hours or overnight until firm.