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2 cups heavy cream (whipping cream)

1 cup whole milk

¾ cup granulated sugar

1 tablespoon vanilla extract

Pinch of salt

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Step 1: Mix the Base

In a medium mixing bowl, combine the heavy cream and whole milk.

Add the sugar and pinch of salt. Whisk until the sugar is completely dissolved. This should take about 2–3 minutes.

Stir in the vanilla extract for that perfect vanilla flavor.

Step 2: Chill the Mixture (Optional)

If you have time, cover the bowl and place it in the fridge for about 30 minutes to chill. This step helps the ice cream freeze smoother, but it’s optional if you’re in a hurry.

Step 3: Freeze the Ice Cream

Pour the chilled mixture into a shallow freezer-safe container or an airtight dish.

Place the container in the freezer for 4–6 hours, or until the ice cream is firm.

For a creamier texture, stir the ice cream with a spoon every 30–45 minutes for the first 2 hours to break up any ice crystals. This will help it stay soft and smooth.

Step 4: Serve

Once frozen and firm, scoop the ice cream into bowls or cones.

Optionally, garnish with chocolate syrup, sprinkles, or fresh berries.

Tips:

For a richer flavor, add an extra tablespoon of vanilla extract or even a vanilla bean pod (scraped) to infuse more depth.

Make it a mix-in treat: Add in chocolate chips, crushed cookies, or fruit like strawberries during the last 30 minutes of freezing.

Storage: Store any leftover ice cream in an airtight container in the freezer for up to 1–2 weeks.