Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 cup whole milk, cold
  • ¾ cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Chill the canister. Place your ice cream bowl in the back of the freezer for 24 hours. Note: The back is the coldest spot.
  2. Whisk sugar and milk. Combine 1 cup whole milk and ¾ cup granulated sugar in a bowl.
  3. Dissolve the grains. Stir until the sugar is completely dissolved and the liquid is clear.
  4. Add the fats. Pour in 2 cups cold heavy whipping cream and 1 pinch fine sea salt.
  5. Flavor the base. Stir in 1 tablespoon pure vanilla extract until fragrant and fully incorporated.
  6. Start the machine. Turn on your ice cream maker so the paddle begins to rotate.
  7. Pour the mixture. Slowly stream the liquid into the frozen canister.
  8. Churn to thickness. Process for 20 minutes until it looks like thick soft serve.
  9. Transfer for curing. Scoop the mixture into a chilled container and smooth the top.
  10. Final freeze. Freeze for at least 4 hours until firm and scoopable.