Ingredients:

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

Instructions:

  1. In a large bowl, whisk together the granulated sugar, salt, and whole milk until the sugar is completely dissolved. Stir in the vanilla bean paste until the mixture is uniform.
  2. Slowly pour in the chilled heavy whipping cream. Whisk gently until the mixture is smooth and combined, ensuring not to overbeat the cream.
  3. Churn the mixture in a pre-frozen ice cream maker according to manufacturer instructions (usually 20–25 minutes) until it reaches a soft-serve consistency. Alternatively, pour into a shallow metal pan and stir vigorously with a fork every 30 minutes for the first 3 hours.
  4. Transfer the ice cream to an airtight container. Press parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming, and freeze for at least 4 hours until firm.