Ingredients:

  • 480ml heavy whipping cream (minimum 36% milkfat)
  • 240ml whole milk
  • 150g granulated white sugar
  • 0.5 tsp fine sea salt
  • 1 tbsp pure vanilla extract

Instructions:

  1. Combine the 240ml whole milk and 150g granulated sugar in a large bowl. Note: Use a vigorous motion to ensure no sugar granules remain at the bottom.
  2. Pour the 480ml heavy whipping cream and 0.5 tsp fine sea salt into the milk mixture.
  3. Stir in 1 tbsp pure vanilla extract until the liquid is a uniform pale cream color.
  4. Place the bowl in the refrigerator for at least 1 hour. Note: A cold base starts churning immediately, preventing large ice crystals from forming.
  5. Turn on your ice cream maker (like a Cuisinart) before pouring in the liquid.
  6. Slowly stream the mixture into the frozen canister while it's rotating.
  7. Churn for 20-25 minutes until the mixture reaches the consistency of thick soft serve.
  8. Use a rubber spatula to move the ice cream into your pre chilled container.
  9. Press a piece of plastic wrap directly onto the surface and freeze for 4 hours until firm enough to scoop.