Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine the heavy cream and whole milk.
  2. Whisk in the granulated sugar and fine sea salt until the sugar grains are completely dissolved and the mixture is smooth.
  3. Stir in the vanilla extract.
  4. Optional: Refrigerate the mixture for 1-2 hours to ensure the base is cold for smaller ice crystals.
  5. Ensure the ice cream maker bowl has been frozen for at least 24 hours.
  6. Turn on the machine and slowly pour the cream mixture into the canister.
  7. Churn for 20–30 minutes until it reaches a thick, glossy, soft-serve consistency.
  8. Scrape the ice cream into an airtight freezer container using a rubber spatula.
  9. Press parchment paper or plastic wrap directly onto the surface of the ice cream to prevent air pockets and seal with a lid.
  10. Freeze for at least 4 hours until firm enough to scoop.