Ingredients:

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

Instructions:

  1. Combine the chilled whole milk, granulated sugar, and salt in a large bowl. Whisk vigorously for 2 minutes until the sugar is completely dissolved and the liquid is clear.
  2. Stir in the vanilla extract and heavy cream, mixing until the components are fully integrated but not aerated.
  3. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 6 hours, or ideally overnight.
  4. If using an ice cream maker: Pour the chilled base into the frozen canister and churn on medium-high speed for 20–25 minutes until the mixture reaches a soft-serve consistency. If making without a machine: Pour the mixture into a shallow container and vigorously whisk the edges toward the center every 45 minutes for 3 hours while freezing.