Ingredients:

  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • ¾ cup (150g) granulated sugar
  • ¼ tsp (1.5g) fine sea salt
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp (5ml) lemon juice

Instructions:

  1. In a large mixing bowl, combine the whole milk, granulated sugar, and sea salt. Whisk vigorously for 2-3 minutes until the sugar crystals have completely dissolved.
  2. Slowly pour in the heavy whipping cream and stir in the vanilla extract and lemon juice using a gentle folding motion to combine.
  3. Pour the mixture into an ice cream maker and churn according to manufacturer instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
  4. For the no-machine method, pour the mixture into a shallow dish in the freezer and whisk vigorously every 30 minutes for 3 hours.
  5. Transfer the ice cream into an airtight container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or overnight.