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Homemade Vanilla Ice Cream

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 360 g heavy cream
  • 360 g whole milk
  • 135 g sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • 1 medium saucepan
  • 1 heatproof bowl
  • 1 ice cream maker (freeze the bowl at least 12 hours ahead if yours requires it)

Method
 

  1. 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.
  2. Pour the mixture into a heatproof bowl, cover, and chill for at least 2 hours (overnight works too).
  3. 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.
  4. Transfer to an airtight container and freeze for 2 to 4 hours for a firmer, scoopable texture.
  5. 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.