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. Combine the granulated sugar, salt, and whole milk in a large bowl.
  2. Whisk vigorously for 2-3 minutes until the sugar is completely dissolved and the liquid looks clear, not grainy.
  3. Stir in the heavy cream and vanilla extract until the mixture is a uniform ivory color.
  4. Churn the mixture: use an ice cream maker for 20-30 minutes, or use the manual stir method by freezing in a shallow pan and whisking every 30 minutes for 3-4 hours, or freeze in a Ninja Creami pint for 24 hours and process on the Ice Cream setting.
  5. Transfer the churned ice cream into an airtight container.
  6. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent freezer burn and freeze for at least 4 hours.