There is nothing quite like the taste of fresh, homemade vanilla ice cream. This recipe skips the complicated custard base, opting for a smooth, velvety texture that highlights the warmth of real vanilla bean.
Ingredients
- 2 cups heavy cream, chilled
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- 1/8 teaspoon fine sea salt
Instructions
- In a large bowl, whisk together the milk and sugar until the sugar has completely dissolved.
- Stir in the heavy cream, vanilla extract, and salt until well combined.
- If using an ice cream maker, pour the mixture into the canister and churn according to the manufacturer's instructions, typically for 20-25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 3 hours to allow it to firm up to a scoopable consistency.
- Serve chilled with your favorite toppings or enjoyed plain.
Tips
For an even creamier texture, chill your ice cream machine bowl for a full 24 hours before churning. You can also mix in crushed cookies or berries during the final two minutes of churning.
FAQ
Do I need an ice cream maker for this recipe?
Yes, this recipe is designed for a standard ice cream maker. If you do not have one, you will need to stir the mixture every 30 minutes while it freezes to prevent large ice crystals from forming.
How long does homemade ice cream last?
It is best enjoyed within two weeks of making it. Be sure to press a piece of plastic wrap against the surface of the ice cream before closing the lid to prevent freezer burn.