Ingredients
Equipment
Method
- Combine the cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Warm for about 5 minutes, whisking often, until the sugar dissolves and the mixture is heated through.
- Pour the mixture into a heatproof bowl, cover, and chill for at least 2 hours (overnight works too).
- Whisk the chilled base well, then churn it in your ice cream maker following the manufacturer's instructions (usually 20 to 30 minutes), until it reaches a soft-serve texture.
- Transfer to an airtight container and freeze for 2 to 4 hours for a firmer, scoopable texture.
- Store in the freezer for up to a month. If it’s too firm to scoop, let it sit at room temperature for a few minutes first.
Notes
Adapted from Love and Lemons.
If adding mix-ins, fold them in between steps 3 and 4: after the ice cream is churned and before you put it in the freezer to firm.
